FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, fresh ornamental cabbages shredding and freezing, carrots, parsley roots, the remaining bulb onions cutting, sauteing in melted fat and straining, brined cucumbers mincing, wheat flour sauteing, mixing the carrots, parsley roots, the strained part of bulb onions, brined cucumbers, wheat flour, bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the cutlets, cabbages 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.
