FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, beef and pork chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles, fresh cabbages chopping and freezing, bulb onions cutting, sauteing in melted fat and mincing, wheat flour sauteing, mixing bulb onions, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the round rissoles, cabbages and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 338-347.8, pork - 112.1-140.9, melted fat - 73.3, ornamental cabbages - 625, bulb onions - 119-120.5, wheat bread - 59.9, wheat crumbs - 33.3, wheat flour - 13.3, milk - 79.9, sour cream - 133.3, tomato paste in conversion to 30% dry substances content - 6.1, acetic acid in conversion to 80% concentration - 0.03, sugar - 2.7, salt - 12, black hot pepper - 0.33, allspice - 0.01, cinnamon - 0.02, nutmeg - 0.01, laurel leaf - 0.07, bone broth till the target product yield is equal to 1000.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
