FIELD: food industry.
SUBSTANCE: method for production of preserves "Forced mutton with vegetables in milk sauce" envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh cabbages cutting and freezing, the listed components mixing with preserved sugar maize to produce garnish, wheat flour sauteing in melted butter and mixing with milk, bone broth, sugar, salt, black hot pepper, red hot chilli pepper and laurel leaf to produce a sauce, mutton meat cutting, forcing with garlic and frying in melted butter, the mutton meat, garnish and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton meat - 575.5-629.9, garlic - 9.2-9.7, melted butter - 26.2, carrots - 162.6-166.8, potatoes - 165-174.2, preserved sweet maize - 65.4, ornamental cabbages - 170.2, wheat flour - 10.2, milk - 204, sugar - 2, salt - 10, black hot pepper - 0.2, red hot chilli pepper - 0.1, laurel leaf - 0.12, 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.
