FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in melted pork fat, fresh ornamental cabbages chopping and freezing, garlic straining, the listed components mixing with marjoram to produce garnish, wheat flour sauteing and mixing with meat-and-bone broth, salt, CO2-extract of pyrolysis wood and black hot pepper to produce a sauce, meat cutting, meat, garnish and sauce packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials with the ready product properties preservation.
