FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, dried mushrooms cooking, separation from the broth and cutting, bulb onions cutting and sauteing in melted fat. Then one performs the listed components mixing with part of salt and black hot pepper to produce mince, pork cutting and pounding, mince moulding into pork, steeping in liaison, mealing in wheat crumbs and frying in melted fat to produce cutlets. Then one performs fresh ornamental cabbages chopping and freezing, mixing with the remaining salt to produce garnish, cutlets, garnish and mushroom 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.
