FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. White bread is soaked in milk and chopped. Prepared mutton is chopped. Listed components are mixed with part of salt and black hot pepper to produce cutlet mass. Bulb onions are cut and sauteed in melted fat. One performs boiling, shelling and cutting part of chicken eggs. Parsley green is cut. Bulb onions, chopped part of chicken eggs and parsley greens are mixed to produce mince. Method then includes layering cutlet mass and minced meat, twisting, wetting remainder of eggs, breading in bread crumbs and frying in melted fat to produce rolls. Fresh ornamental cabbage is chopped and frozen. One performs their mixing with the remaining salt to produce garnish. Rolls, 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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