FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Method includes cutting and blanching potatoes, celery root, leek and paprika, blanching and cutting carrots, cutting and freezing fresh ornamental cabbages, cutting mutton, beef, pork and parsley. Said components are mixed with melted fat and salt. Obtained mixture and bone broth are packed, sealed and sterilised.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
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