FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting and blanching of potatoes, blanching and cutting of carrots, cutting and freezing of fresh ornamental cabbage, mixing of specified components with preserved sugar corn to produce side dish, wheat flour sauteing in melted butter, its mixing with milk, bone broth, sugar, salt, black pepper, red hot pepper and bay leaf to produce sauce, cutting and frying of meat, packing of meat, side dish 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.
