METHOD FOR PRODUCTION OF PRESERVED BROTH WITH MEAT BALLS AND CABBAGE

摘要

FIELD: food industry.SUBSTANCE: method envisages preparation of recipe components, soaking in cold potable water during 2-3 hours and pearl barley chopping, chopping, fresh ornamental cabbages chopping and freezing, meat chopping, the listed components mixing with salt to produce mince and mince moulding to produce balls. Then one performs greens cutting, the balls, greens and bone broth packing, sealing and sterilisation.EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.1 cl