FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in animal fat, fresh cabbages chopping and freezing, garlic straining, wheat flour sauteing, pork and paprika cutting, the listed components mixing with acetic acid, salt, red hot pepper and caraway, the produced mixture and sour cream packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: pork - 481.9-606.1; animal fat - 11; ornamental cabbages - 312.5; bulb onions - 117-118.5; garlic - 6-6.3; paprika - 63.3; wheat flour - 6; acetic acid in conversion to 80% concentration - 0.3; salt - 12; red hot pepper - 0.8; caraway - 0.4; sour cream 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
