FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in melted butter, fresh cabbages cutting and freezing, calamary fillet chopping, rice cooking till double weight increase, the listed components mixing with chicken eggs, part of salt, part of black hot pepper and part of laurel leaf to produce mince, the mince moulding to produce cabbage rolls; parsley greens cutting, wheat flour sauteing in melted butter and mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and the remaining laurel leaf to produce a sauce, the cabbage rolls, parsley greens and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: calamaries - 336.6; chicken eggs - 26.7; melted butter - 18.3; ornamental cabbages - 416.7; bulb onions - 156-158; rice -25; parsley greens - 12.5; wheat flour - 16.7; sour cream - 66.7; tomato paste in conversion to 30% dry substances content - 5.6; salt - 12; black hot pepper - 0.4; laurel leaf - 0.08; fish broth till the target product yield is equal to 1000.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
