FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in fat, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, greens cutting, the listed components mixing with beef mince, salt, black hot pepper, medium-hot red 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.
