FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, wheat bread soaking in milk and chopping, beef chopping, mixture of listed components with some salt and black pepper to produce cutlet mass. The prepared onions are cut and sauteed in rendered fat. Some hen eggs are boiled, peeled and cut. The prepared green parsley is cut. Onions, cut hen eggs and green parsley are mixed in the formula ratio to produce mince. Cutlet mass and mince are layered, twisted, soaked in remaining hen eggs, breaded in wheat bread crumbs and fried in rendered fat to produce rolls. Prepared fresh ornamental cabbage is chopped and frozen, and then at the formula ratio mixed with remaining salt to produce a side dish. Rolls, side dish and rendered fat are packed at the formula ratio, sealed and sterilised.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
