FIELD: food industry.
SUBSTANCE: invention relates to method for manufacturing technique of canned dinner second course dishes. Method comprises preparation of recipe ingredients. White bread is soaked in drinking water and chopped. Beef, raw beef tallow, and part of bulb onions are chopped. Listed ingredients are mixed with part of salt and part of black hot pepper to produce mince. Mince is shaped, breaded in wheat crumbs, and fried in melted fat in order to produce cutlets. Fresh ornamental cabbage is chopped and frozen. Remaining bulb onions are cut, sautéed in melted fat, and strained. Wheat flour is sautéed. Mixing is performed of strained part of bulb onions, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, remaining salt, remaining black hot pepper, allspice, cinnamon, nutmeg, and bay leaf to produce a sauce. Cutlets, cabbages, and sauce are packed, sealed and sterilised.
EFFECT: method allows obtaining new canned food using nonconventional vegetable stuff.
1 cl
