FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. Preparation of formula components is carried out, cutting of meat and frying, chopping and freezing of fresh ornamental cabbage, carrots, white roots and onions cutting, sauteing in rendered fat and partial straining, sauteing of wheat flour, mixing of cabbage and non-strained parts of carrots, white roots and onions to produce a side dish, mixing of strained parts of carrots, white roots and onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, black pepper and bayleaf to produce sauce, packing of meat, side dish and sauce, sealing and sterilisation.
EFFECT: invention makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
