FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread and mutton soaking in milk and chopping, the listed components mixing with part of salt and part of black hot pepper to produce a cutlet mass, bulb onions cutting, sauteing in melted fat and partial straining, part of chicken eggs boiling, shelling and cutting, parsley greens cutting, mixing the unstrained part of bulb onions, the cut part of chicken eggs and parsley greens to produce mince, the cutlet mass and mince placing in layers, twisting, steeping in the remaining chicken eggs, mealing in wheat crumbs and frying in melted fat to produce rolls, fresh ornamental cabbages shredding and freezing, carrots and parsley root cutting, sauteing in melted fat and straining, flour sauteing, mixing carrots, parsley root, the strained part of bulb onions, flour, bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the rolls, 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.
