FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Pre-processed onions are cut and browned in melted fat. Mutton, mutton lard and garlic are slashed on grinder. Listed components are mixed with chicken eggs, part of salt and part of red hot pepper to produce mince. Fresh ornamental cabbages are taken to leaves, frozen and defrosted. Mince is moulded into cabbage leaves to produce kabaskel. One performs dill greens cutting and mixing with bone broth, tomato paste, remaining salt and remaining red hot pepper to produce sauce. Kabaskel and sauce are packed, sealed and sterilised.
EFFECT: method allows to get new canned food using nonconventional vegetable raw materials.
1 cl
