FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, soaking of wheat bread in drinking water and chopping, beef, pork, raw beef fat and some onions, mixing of listed components with hen eggs, some salt and some black pepper to produce mince, its forming, breading in bread crumbs and frying in rendered fat to make cutlets, chopping and freezing of fresh ornamental cabbage, remaining onions cutting, sauteing in rendered fat and straining, wheat flour sauteing, mixing of strained onions, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, remaining salt, remaining black pepper, bayberry, cinnamon, nutmeg and bayleaf to produce sauce, packing of cutlets, 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.
