FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. The recipe components are prepared at the following ratio, weight parts: meat - 241.7-315.9; butter - 22; potatoes - 512-540; ornamental cabbages - 475; carrots - 117-120; bulb onions - 93.6-94.8; greens - 50; salt - 20.4; black hot pepper - 2.1; laurel leaf - 0.4; bone broth till the target product yield is equal to 1000. Carrots and bulb onions are cut and sauteed in butter. Potatoes are cut and blanched. Fresh ornamental cabbages are chopped and frozen. Meat and greens are cut. The listed components are mixed (at a recipe ratio) with tomato paste, salt, ground black hot pepper and laurel leaf. Produced mixture and bone 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.
