FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved concentrates of first courses. The method provides for preparation of formula components at the following ratio of consumption, wt parts: meat 150-196.1; butter 15; potatoes 375-395.5; ornamental cabbage 306.1; carrots 45.1-46.2; onions 30-30.4; grain 60; tomato paste in terms of 30% content of dry substances 6; salt 18; black pepper 0.3; bayleaf 0.3, bone broth to yield of finished product 1000. Carrots and onions are cut and sauteed in butter. Potatoes are cut and blanched. Fresh ornamental cabbage is chopped and frozen. Grain is boiled to double mass increase. Meat is cut. Listed components are mixed with tomato paste, salt, black pepper and bay leaf, the produced mix and bone broth are packed, sealed and sterilised.
EFFECT: such technology makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
