FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages cutting and freezing, the listed components mixing with preserved green peas to produce garnish, wheat flour sauteing in melted butter and mixing with milk, bone broth, sugar, salt, black hot pepper, red hot chili pepper and laurel leaf to produce a sauce, beef cutting, forcing with speck and frying in melted butter, the beef, garnish and sauce 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.
