FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved concentrates of first courses. The method provides for preparation of formula components, cutting and blanching of meat, potatoes, turnip, carrots and white roots, blanching of rice, cutting and freezing of fresh ornamental cabbage, cutting of onions, mixing of specified components with tomato paste, puree from pepper, green peas, salt and black pepper, packing of produced mix, meat bone broth, fat and bay leaf, sealing and sterilisation.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
