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 cabbages chopping and freezing, pearl barley cooking till weight increase by 240%, the listed components mixing with salt and black hot pepper, the produced mixture, beef and laurel leaf packing, sealing and sterilisation; the cabbages are represented by ornamental cabbages; the beef is cut before packing; the components are used at the following components ratio, weight parts: beef - 350.3-360.4, potatoes - 365.3-404.6, ornamental cabbages - 423, carrots - 101.6-105.4, parsley roots - 31-31.8, bulb onions - 85.9-87.4, pearl barley - 60.3, salt - 17.25, black hot pepper - 0.51, laurel leaf - 0.08; 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 preserves organoleptic properties modification.
