FIELD: food industry.
SUBSTANCE: invention relates to food industry and can be used in production of preventive products. Functional-purpose canned food is prepared by preliminary preparation of recipe components and preparation of pectin broth, grinding lean pork, cabbages and onion, mixing listed components and grinding mixture to produce meat-vegetable mince. Method then includes mixing obtained mince with semolina, salt, ground black pepper, ground allspice and water. Method then includes mixing and beating produced mixture to produce a homogeneous mass, moulding meatballs with further blanching at a temperature of 85-90 °C for 2-5 minutes. Further, sauteing prime grade wheat flour in mixture of butter and vegetable oil with addition of tomato paste, mixing with pectin broth with addition of table salt, sugar, ground black pepper, cloves and bay leaf. Method then includes boiling at temperature 100-110 °C for 2-3 minutes to produce a sauce, packing meatballs and sauce into a container, sealing and sterilising.
EFFECT: invention enables to preserve useful properties of initial components of meat-vegetable mince due to short-term heat treatment of meatballs and manufacturing canned food for dietary meals with functional properties, high nutritive and biological value.
1 cl, 1 tbl, 3 ex
