FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, preparation of pectin solution in water at the weight ratio equal to 1:20, rye and wheat bran steaming in boiling water at the weight ratio equal to 1:(4-5) during 20-40 minutes, cooling to a temperature no higher than 40°C, pectin solution introduction and cooling to a temperature no higher than 15°C, beef mincing, bulb onions milling, the listed components mixing with part of salt and black hot pepper to produce mince, parsley, dill and celery greens mincing, fresh ornamental cabbages chopping and freezing, parsley greens, dill and celery greens and cabbages mixing with the remaining part of salt to produce filling, filling moulding into mince to obtain rolls, rolls mealing in bread crumbs and frying in butter, sour cream, tomato puree and butter mixing and boiling out till dry substances content is equal to 21.5% to produce a sauce, the rolls and sauce packing, sealing and sterilisation.
EFFECT: method allows to obtain new preserves with usage of non-traditional raw materials without the target product organoleptic properties modification; such preserves are applicable for usage in school age children alimentation.
