FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, meat cutting, fresh ornamental cabbages chopping and freezing, potatoes cutting and blanching, lard, carrots, parsley roots and bulb onions cutting and combined sauteing, wheat flour sauteing, the listed components mixing with tomato paste, acetic acid, salt and CO2-extract of pyrolysis wood, black hot pepper and laurel leaf, 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.
