FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components. Carrots and onions are cut and sauteed in pork fat. Champignons are then cut and fried in pork fat. Sea cucumber meat is cut and blanched. Fresh ornamental cabbage is chopped and frozen. Listed components are mixed with wheat flour, tomato paste, acetic acid, sugar, salt, black pepper and bayberry. Smoked pork is cut. Smoked pork is packed with the produced mix, bayleaf and drinking water, sealed and sterilised.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
