FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Method comprises cutting, blanching and grating parsnip, blanching and grating carrots, grating bulb onions, cutting and blanching champignons, chopping and freezing fresh ornamental cabbages, browning wheat flour in melted butter. Listed components are mixed with white dry wine, salt, citric acid, black hot pepper and laurel leaf to produce garnish. Prepared brains are portioned. Brains, garnish and bone broth are packed, sealed and sterilised.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
1 cl
