FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, meat chopping and mixing with bread crumbs, part of salt, part of black hot pepper and CO2- extract of pyrolysis wood to produce mince, fresh ornamental cabbages taking to leaves, freezing and defrosting, mince moulding into cabbage leaves to produce garnish, goose cutting and frying in melted butter, mixing of white table wine, bone broth, the remaining salt and the remaining black hot pepper to produce a sauce, the goose, garnish and sauce 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.
