FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Pork meat is chopped and mixed with part of salt and black hot pepper to produce mince following with mince moulding, steeping in liaison, mealing in wheat crumbs and frying in melted fat to produce schnitzels. Fresh ornamental cabbages are chopped and frozen and mixed with the remaining salt to produce garnish. Packed schnitzel, garnish and tallow are packaged, sealed and sterilised.
EFFECT: method allows to get new canned food using nonconventional vegetable raw materials.
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