FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting, sauteing in melted fat and straining carrots, white vegetables and bulb onions, wheat flour sauteing. Listed components are mixed with bone broth, tomato paste, sugar, salt, hot black pepper and laurel leaf to produce a sauce. Fresh ornamental cabbage is chopped and frozen. Greens is chopped. Cabbages and greens are mixed to produce garnish. Prepared rabbit meat is cut. Rabbit meat, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to get new canned food using nonconventional vegetable raw materials.
1 cl
