FIELD: food industry.
SUBSTANCE: invention relates to production method for canned concentrates of first courses. Method comprises preparation of recipe ingredients. Meat is cut and fried in melted fat. Bulb onions, aubergines, tomatoes and paprika are cut and sautéed in melted fat. Raddishes are cut and blanched. Carrots are blanched and cut. Fresh ornamental cabbage is chopped and frozen. Garlic is strained. Listed components are mixed with 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 foods using nonconventional vegetable raw materials without changing organoleptic properties of target product.
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