FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes, rutabaga and parsley roots cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, goat meat, bulb onions and greens cutting, garlic straining, wheat flour sauteing in melted butter. Then one performs the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
