FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, champignons cooking, separation from broth and cutting, beef and parsley greens cutting, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, garlic straining, wheat flour sauteing, the listed components mixing with tomato paste, acetic acid, salt and black hot pepper, the produced mixture and mushroom broth packing, sealing and sterilisation. The components are used at the following expenditure ratio, wt %: beef - 282.5-290.7; melted butter - 51; ornamental cabbages - 448; carrots - 83.5-86.6; parsley roots - 12.5-12.6; bulb onions - 87-88.5; garlic- 20.4-21.5; parsley greens - 25; champignons- 155; wheat flour - 19.1; tomato paste in conversion to 30% dry substances content - 40.8; acetic acid in conversion to 80% concentration - 0.6; salt - 18; black hot pepper - 0.8; mushroom 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.
