FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, white vegetables cutting, blanching and straining, carrots blanching and straining, bulb onions straining, champignons cutting and blanching, fresh ornamental cabbages chopping and freezing, wheat flour sauteing in melted butter, the listed components mixing with acetic acid, salt, black hot pepper and laurel leaf to produce garnish, brains portioning, brains, garnish and bone broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
