FIELD: food industry.
SUBSTANCE: method for production of preserves "Round rissoles with cabbages and main red sauce" envisages recipe components preparation, wheat bread soaking in milk and chopping, meat 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 white cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, wheat flour sauteing, mixing carrots, parsley roots, bulb onions, wheat flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper 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 %: meat - 401.2-524.4; melted fat - 60; ornamental cabbages - 625; carrots - 33.3-34.2; parsley roots - 9-9.1; bulb onions - 16-16.2; wheat bread - 59.9; wheat rusks - 33.3; wheat flour - 16.7; milk - 79.9; tomato paste in conversion to 30% dry substances content - 22.2; sugar - 8.3; salt - 12; black hot pepper - 0.33; laurel leaf - 0.07; bone broth till the target product yield is equal to 1000.
EFFECT: manufacture of preserves with usage of non-traditional raw materials.
