FIELD: food industry.
SUBSTANCE: invention relates to production method for preserved concentrates of first course dinner dishes. Method comprises preparation of recipe ingredients. Cutting and blanching potatoes and celery root, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, horseradishes blanching till weight increases by 150 % of peas, cutting beef, beef, mutton, pork fat, bulb onions, tomatoes and garlic, grating cheese. These components are mixed with salt, CO2-extract of the pyrolysis of wood, black pepper and bay leaf. Obtained mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to get new canned food using nonconventional vegetable raw materials.
1 cl
