FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting and sauteing, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages shredding and freezing, greens cutting, wheat flour sauteing. Then the listed components are mixed with beef mince, tomato paste, salt, citric acid and spices. The produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
