FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, onions cutting, sauteing in rendered fat and straining, wheat flour sauteing in rendered fat, mixing of specified components with sour cream, bone broth, tomato paste, acetic acid, sugar, salt, black pepper, bayberry, cinnamon, nutmeg and bayleaf to produce sauce. Then liver is cut, breaded in wheat flour and frying in rendered fat, cutting and freezing of fresh ornamental cabbage, packing of liver, cabbage and sauce, 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.
