FIELD: food industry.
SUBSTANCE: "Vegetable soup" preserves production method envisages recipe components preparation, potatoes, turnip and bulb onions cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages and sugar peas cutting and freezing, beans cooking till weight increases by 150%, pork cutting, the listed components mixing with salt and CO2- extract of pyrolysis wood, 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.
