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