FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting and chopping of scallop fillet and onions, boiling of rice to increase mass by 150%, mixing of listed components with melted margarine, some salt and black pepper to produce mince, fresh ornamental cabbage separation into leaves, freezing and defrosting, mince forming into cabbage leaves to produce rolls, straining of garlic, sauteing of wheat flour, mixing it with sour cream, butter, remaining salt and CO2-extract of black pepper to produce sauce, packing of rolls and sauce, 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.
