FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, tomatoes cutting and frying in rendered fat, onions, parsley root and onions cutting and sauteing in rendered fat, chopping and freezing of fresh cabbage, sauteing of wheat flour, mixing of specified components with tomato paste, acetic acid, salt, CO2-extract of pyrolysis wood, black pepper and bayleaf to produce side dish, cutting of pork ham, rubbing with table mustard and frying in rendered fat, packing of ham, 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.
