FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in fat, potatoes straining, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, greens cutting, the listed components mixing with beef mince, salt, citric acid, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. The components are used at the following expenditure ratio, wt %: beef mince - 191.9; fat - 8; potatoes - 143.4-151.2; ornamental cabbages - 356.4; carrots - 33.3-34.2; bulb onions - 39-39.5; greens - 7.5; wheat flour - 53.8; salt - 20.2; citric acid - 3.1; black hot pepper - 2; laurel leaf - 1; 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.
