FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Prepared white roots and bulb onions are cut, browned in melted butter and strained. Wheat flour is sautéed in melted butter. One mixes listed components with bone broth, dry white wine, salt, citric acid, black hot pepper and Laurel leaf to produce sauce. Fresh ornamental cabbage is chopped and frozen. Greens is chopped. Cabbages and greens are mixed to produce garnish. Rabbit meat is cut, rabbit meat, garnish and sauce packing, sealing and sterilisation.
EFFECT: method allows to get new canned food using nonconventional vegetable raw materials.
1 cl
