FIELD: food industry.
SUBSTANCE: method for production of preserves "Mutton with vegetables" envisages recipe components preparation, potatoes, turnips and parsley roots cutting and blanching, carrots blanching and cutting, fresh cabbages chopping and freezing, mutton, bulb onions and greens cutting, garlic straining, wheat flour sauteing in melted butter, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton - 545-596.5, melted butter - 12.5, potatoes - 250-263.7, ornamental cabbages - 176, carrots - 77.5-79.5, turnips - 67.5, parsley roots - 50-50.8, bulb onions - 75-76, garlic - 2.5-2.6, greens - 7.5, wheat flour - 7.5, salt - 12, black hot pepper - 0.13, laurel leaf - 0.05, bone broth till the target product yield is equal to 1000.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
