FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting of carrots white roots and onions, sauteing in rendered fat and partial straining, cutting and freezing of fresh cabbage, cutting of poultry meet and herbs, sauteing of wheat flour, mixing of cabbage, herbs 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 poultry, side dish and sauce, sealing and sterilisation. At the same time they use ornamental cabbage, and components are used at the following consumption ratio, wt parts: poultry 1178.1-1845.5; 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.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
