FIELD: food industry.
SUBSTANCE: mutton meat and raw mutton tallow are chopped. The listed components are mixed with part of salt and black hot pepper to produce mince. It is moulded and fried in melted fat to obtain cutlets. Fresh ornamental cabbages are chopped and frozen. One performs their mixing with the remaining salt to produce garnish. The cutlets, garnish and melted fat are packed. Then one performs sealing and sterilisation. The components are used at the following expenditure ratio, weight parts: mutton meat - 561.2, raw mutton tallow - 68, ornamental cabbages - 750, salt - 12, black hot pepper - 0.24, melted fat till the ready 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.
