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 milk and chopping, chopping of goat's meat, mixing of the specified components with some salt and some black pepper to produce cutlet mass, cutting of onions, sauteing in rendered fat and partial straining, boiling, peeling and cutting of some hen eggs, cutting of green parsley, mixing of non-strained part of onions, cut part of hen eggs and green parsley to produce mince, layering of cutlet mass and mince, twisting, soaking in remaining part of hen's eggs, breading in bread crumbs and frying in rendered fat to make rolls, chopping and freezing of fresh ornamental cabbage, cutting of carrots, parsley root, sauteing in rendered fat and straining, sauteing of wheat flour, mixing of carrots, parsley root, strained part of onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, remaining part of salt, remaining part of black pepper and bayleaf to produce sauce, packing of rolls, cabbage and sauce, sealing and sterilisation. At the same time components are used at the specified ratio of consumption.
EFFECT: invention makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
