FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, soaking of wheat bread in drinking water and chopping, beef, pork, raw beef fat and onions chopping, mixing of listed components with hen eggs, some salt and black pepper to produce mince, its forming, breading in bread crumbs and frying in rendered fat to make cutlets, chopping and freezing of fresh ornamental cabbage, its mixing with remaining salt to produce side dish, packing of cutlets, side dish and rendered fat, sealing and sterilisation. All components are used with a certain ratio.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
