FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components at the following ratio of consumption, wt parts: rabbit 573.3-614.3; rendered fat 28.1; ornamental cabbage 284.4; carrots 36.3-37.2; white roots 27-30.4; onions 54.8-55.5; herbs 3.8; wheat flour 13.6; tomato paste, in terms of 30% content of dry substances 24.2; acetic acid, in terms of 80% concentration 0.39; sugar 25.1, salt 12; black pepper 0.29; bayleaf 0.12; bone broth - to finished product yield of 1000. Carrots, white roots and onions are cut, sauteed in rendered fat and partially strained. Fresh ornamental cabbage is chopped and frozen. Rabbit meat and herbs are cut. Wheat flour is sauteed. Cabbage, herbs and non-strained parts of carrots, white roots and onions are mixed to produce side dish, strained parts of carrots, white roots and onions are mixed with wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, black pepper and bayleaf to produce sauce. Rabbit meat, side dish and sauce are packed, sealed and sterilised.
EFFECT: such technology makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
