FIELD: food industry.
SUBSTANCE: one performs recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, fresh ornamental cabbages chopping and freezing. Then one mixes the listed components with bone broth, tomato paste, acetic acid, sugar, sugar, salt, black hot pepper and laurel leaf to produce a sauce. Then one performs poultry meat cutting, smearing with sour cream and frying in melted butter. Then the poultry meat is packed with garnish and sauce addition. After that sealing and sterilisation are carried out.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
