FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh cabbages chopping and freezing, small sausages, ham, brined cucumbers and parsley greens cutting, the listed components mixing with tomato paste, acetic acid, salt, CO2-extract of pyrolysis wood and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: small sausages - 260; ham - 118; ornamental cabbages - 312.6; brined cucumbers - 272.5; parsley greens - 25; tomato paste in conversion to 30% dry substances content - 125; acetic acid in conversion to 80% concentration - 0.6; salt - 8; CO2-extract of pyrolysis wood - 0.004; laurel leaf - 0.8; bone broth till the target product yield is equal to 1000.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
1 ex
