FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, carrots, parsley root and onions cutting and sauteing in margarine, rice washing, chopping of chicken meat, cutting of herbs, mixing of specified components with tomato paste and salt to produce mince, fresh ornamental cabbage separation into leaves, freezing and defrosting, forming of mince into cabbage leaves to produce rolls, mixing of bran, rye bread, sugar, drinking water and pressed baking yeast, fermenting and straining to produce kvass, packing of rolls, kvass and chicken stock, sealing and sterilisation. At the same time formula components are used at the specified ratio.
EFFECT: invention makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
