FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, pork gizzard cutting and frying in melted fat, fresh ornamental cabbages cutting and freezing, the listed components mixing with ethyl alcohol, starch, culinary salt and sodium glutamate, the produced mixture and bone broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.
EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
