FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in animal fat, fresh ornamental cabbages chopping and freezing, potatoes cutting, the listed components mixing with wheat flour, animal fat, salt, black hot pepper and laurel leaf, meat cutting, 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.
