FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. One performs cutting and frying meat in melted butter, cutting and browning in melted butter carrots, bulb onions, paprika and aubergines, potatoes and radish cutting and blanching, fresh ornamental cabbages chopping and freezing, celery greens cutting. Method comprises mixing listed components with tomato paste, salt and black hot pepper. Pasta is blanched. Pasta, produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to get new canned food using nonconventional vegetable raw materials.
1 cl
