FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, pork cutting and frying in melted fat, fresh ornamental cabbages cutting and freezing, ginger grating, the listed components mixing with soya bean sauce, ethyl alcohol and sodium glutamate, the produced mixture 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.
