FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting, sauteing in vegetable oil and mincing, rice blanching, fish mince, couch shell meat and mussel meat fermentolysate mincing, the listed components mixing with chicken eggs, salt and black hot pepper to obtain mince, fresh ornamental cabbages taking to leaves, freezing and defrosting, mince moulding into cabbage leaves to produce cabbage rolls, cabbage rolls and fish broth packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
