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: krill meat 200; vegetable oil 20; ornamental cabbage 375; carrots 93.6-96; white roots 58.5-59.3; rice 20; wheat flour 10; sour cream 100; tomato paste, in terms of 30% content of dry substances 6; salt 12; basil 0.03; mustard 0.03; ginger 0.02; black pepper 0.2; bayleaf 0.06; fish broth - to finished product yield of 1000. Carrots and onions are cut and sauteed in vegetable oil. Rice is boiled to double mass increase. Listed components are mixed with krill meat, some salt, basil, mustard and ginger to produce mince. Fresh ornamental cabbage is separated into leaves, frozen and defrosted. Mince is formed into cabbage leaves to produce rolls. Wheat flour is sauteed in vegetable oil and mixed with sour cream, fish broth, tomato paste, remaining salt, black pepper and bayleaf to produce sauce. Cabbage rolls 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.
