METHOD FOR MANUFACTURING CANNED FOOD 'SMALL MEAT BALLS WITH CABBAGE IN RED SAUCE WITH CULINARY ROOTS'

摘要

FIELD: food industry.;SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food. It is necessary to prepare all the recipe components, rice should be boiled up to a 2-fold increase of its weight, the prepared meat should be chopped, onions should be chopped, fried in grease and partially grated. Then rice, meat, ungrated part of onions should be mixed with common salt and hot black pepper to obtain the stuffing. The latter should be formed, breaded in wheat flour and fried in grease to obtain small meat balls. The prepared new white head cabbage should be chopped and frozen, carrots and white culinary roots, leek and sweet pepper should be chopped, fried in grease and grated, the prepared wheat flour should be fried and all the components mentioned mixed with grated part of onions, bone broth, tomato paste, red dry wine, sugar, common salt, hot black pepper, Jamaica pepper and laurel leaf to obtain the sauce. Small meat balls, cabbage and sauce should be packed at the preset ratio of components, sealed and sterilized. The innovation enables to manufacture canned food being of higher digestibility.;EFFECT: higher efficiency.