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 cutting and sauteing in butter, boiling and cutting of sea cucumber flesh, chopping and freezing of fresh cabbage, cutting of smoked port and herbs, mixing of specified components with salt, packing of produced mix and bone broth, sealing and sterilisation. At the same time they use ornamental cabbage, and components are used at the following consumption ratio, wt parts: sea cucumber 180.1; smoked pork 62.5; butter 15; ornamental cabbage 437.5; carrots 140.4-144; onions 187.2-189.6; herbs 25; salt 12; meat bone broth up to yield of finished product 1000.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
