FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, pork mincing, carrots and bulb onions cutting and sauteing in pork fat, fresh ornamental cabbages chopping and freezing, rice washing, the listed components mixing with tomato paste, salt, black hot pepper, allspice and laurel leaf, the produced mixture and meat-and-bone 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.
