FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, mutton cutting and frying in rendered fat, onions cutting and sauteing in rendered fat, chopping and freezing of fresh cabbage, cutting of pears, wheat flour sauteing, mixing of specified components with sour cream, acetic acid, salt, black pepper and bayleaf, 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: mutton 287.8-315; rendered fat 30.8; ornamental cabbage 375; onions 93.6-94.8; pears 345; wheat flour 6; sour cream 60; acetic acid, in terms of 80% concentration 0.2; salt 12; black pepper 0.07; bayleaf 0.01; 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.
