FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in pork fat, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, the listed components mixing with salt and black hot pepper, the produced mixture, beef and laurel leaf packing, sealing and sterilisation. The components are used at the following expenditure ratio, wt %: beef - 357.7-368.1, potatoes - 373.1-413.2, ornamental cabbages - 550.6, carrots - 129.6-134.5, parsley roots - 39.7-40.8, bulb onions - 109.6-111.7, salt - 19.4, black hot pepper - 0.51, pork fat 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.
