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 a part of salt and a part of black hot pepper. One performs the obtained mince moulding, coating in wheat crumbs and frying in melted fat to produce round rissoles. Fresh ornamental cabbages are chopped and frozen. Prepared carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Then carrots, parsley roots, bulb onions and sauteed wheat flour are mixed with bone broth, tomato paste, acetic acid, sugar and spices. The obtained sauce, round rissoles and cabbages are packed, sealed and sterilised.
EFFECT: method allows producing new preserves with the usage of non-traditional vegetable raw materials without the target product organoleptic properties modification.
