FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in animal fat, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, garlic straining, beef, pork, speck, Vienna sausages and greens cutting, the listed components mixing with tomato paste, acetic acid, sugar, salt, 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.
