FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. One performs chopping beef and raw pork fat and their mixing with part of salt and black hot pepper to produce mince. Its moulding, steeping in liaison, mealing in wheat crumbs and fried in melted fat to produce schnitzels. Fresh ornamental cabbages are chopped and frozen and mixed with 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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