FIELD: food industry.
SUBSTANCE: recipe components are prepared at the following ratio, weight parts: beef - 422.5-434.8; butter - 8.8; ornamental cabbages - 375; dried ceps - 8.8; brined mushrooms - 40; potatoes - 41-43.2; carrots - 35.1-36; turnips - 34.7; white vegetables - 39.8-40.5; bulb onions - 65.5-66.4; garlic - 5.1-5.4; parsley greens - 12.5; dill greens - 12.5; celery greens - 12.5; acetic acid in conversion to 80% concentration - 0.6; salt - 18; CO2-extract of allspice - 0.002; CO2- extract of marjoram - 0.02; CO2-extract of laurel leaf - 0.004; mushroom broth will the target product yield is equal to 1000. Prepared beef, brined mushrooms, greens of parsley, dill and celery, carrots, white vegetables and bulb onions are cut. Fresh ornamental cabbages are chopped and frozen. Dried ceps are cooked, separated from broth and cut. Potatoes and turnips are cut and blanched; garlic is strained. The listed components are mixed (at a recipe ratio) with melted butter, acetic acid, salt and CO2-extracts of allspice, marjoram and laurel leaf. Produced mixture and mushroom broth are packed according to the recipe ratio, sealed and sterilised to produce the target product.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
