FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and carrots cutting and sauteing in vegetable oil, fresh cabbages shredding and freezing, pork, salted herring fillet, bulb onions, apples, brined cucumbers and greens cutting, the listed components mixing, horseradishes grating and mixing with sour cream, bone broth, acetic acid and salt to produce a sauce, the produced mixture and the sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: pork - 57.8-72.7; salted herring fillet - 161.6; chicken eggs - 88; vegetable oil - 28.2; potatoes - 204.8-216; ornamental cabbages - 60; carrots - 112.3-115.2; bulb onions - 93.6-94.8; apples - 53.3; brined cucumbers - 52.3; horseradishes - 37.4-38; greens - 6.3; sour cream - 102; acetic acid in conversion to 80% concentration - 0.5; salt - 17.2; bone broth till the target product yield is equal to 1000.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
1 ex
