FIELD: food industry.
SUBSTANCE: recipe components are prepared at the following ratio, weight parts: poultry - 548-858.4; melted fat - 20; ornamental cabbages - 20; potatoes - 107-112.9; grits - 40; rutabaga - 40; carrots - 25-25.6; parsley roots - 13-13.2; bulb onions - 48-48.6; tomatoes - 44; greens - 25; salt - 18; black hot pepper - 0.2; laurel leaf - 0.1; bone broth till the target product yield is equal to 1000. Potatoes and rutabaga are cut and blanched; fresh ornamental cabbages are cut and frozen. Fat is melted. Carrots, parsley roots and bulb onions are cut and sauteed in melted fat. Grits are par-cooked. Poultry meat, tomatoes and greens are cut. The listed components are mixed with salt, black hot pepper and laurel leaf. Produced mixture and bone broth are packed according to the recipe ratio, sealed and sterilised to produce the target product.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
