FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, bulb onions cutting and sauteing in melted butter, ceps blanching with steam and cutting, carrots cutting and infrared drying till the actual degree of frying loss, pork cutting, wheat flour sauteing in melted butter, the listed components mixing with tomato paste, acetic acid, salt, CO2-extract of pyrolysis wood, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
