FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in animal fat, fresh ornamental cabbages chopping and freezing, garlic straining, wheat flour sauteing, pork and paprika cutting. Then the prepared components are mixed with acetic acid, salt, red hot pepper and caraway. The produced mixture and milk 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.
