FIELD: food industry.
SUBSTANCE: invention relates to production method for preserved concentrates of first course dinner dishes. Method comprises preparation of recipe ingredients. One performs cutting and blanching potatoes and celery root, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, horseradishes are blanched till peas weight increases by 150 %, cutting beef, beef, mutton, smoked sausages, salted pork fat, bulb onions, tomatoes, parsley and garlic. These components are mixed with salt, black hot 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
