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: beef 211.3-217.4; hen eggs 50; butter 15; vegetable oil 16; ornamental cabbage 312.6; beet root 310-322.5; carrots 35.1-36; white roots 49.8-50.6; onions 46.8-47.4 water 15; tomato paste in terms of 30% content of dry substances 15; salt 18; black pepper 1.2; bayleaf 0.4, bone broth to yield of finished product 1000. Carrots and white roots are cut and sauteed in vegetable oil. Beet root is cut and blanched. Fresh ornamental cabbage is chopped and frozen. Listed components are mixed with tomato paste, sugar, some salt, some black pepper and bayleaf. Onions are cut and sauteed in vegetable oil. Beef is chopped. Beef and onions are mixed with hen eggs, butter, drinking water, remaining part of salt and remaining part of black pepper to produce mince. Mince is formed to produce meat balls. Meat balls, 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.
