FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, carrots, parsley root and onions cutting and sauteing in rendered fat, cutting and freezing of fresh ornamental cabbage, wheat flour sauteing in rendered fat. Then listed components are mixed with tomato paste, acetic acid, sugar, salt, black pepper and bayleaf to produce side dish, cutting of boiled-smoked 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.
