FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting and sauteing in fat, fresh ornamental cabbages chopping and freezing, potatoes cutting and blanching, the listed components mixing with wheat flour, tomato paste, red paprika puree, salt and black hot pepper, meat cutting, the produced mixture, meat and laurel leaf 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.
