FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. The method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, wheat flour sauteing, beef, ham, raw smoked sausages and greens cutting and garlic straining. The listed components are mixed (at a recipe ratio) with tomato paste, acetic acid, salt, 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.
