FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, scallop muscle cooking, separation from the broth and mincing, bulb onions cutting, sauteing in butter and mincing, potatoes cutting, blanching and mincing, carrots blanching, cutting and mincing, fresh cabbages chopping, freezing and mincing, parsley greens and green peas mincing, the listed components mixing with separated broth and salt, homogenisation, packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: scallop - 714.9; butter - 49; potatoes - 227.3-252.7; ornamental cabbages - 194.5; carrots - 128-132.8; bulb onions - 53-54; green peas - 78.7; parsley greens - 8.3; salt - 10.2; broth till the target product yield is equal to 1000.
EFFECT: method allows to obtain new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification; in terms of consistency and chemical composition, such preserves are suitable for alimentation of children aged 6 months.
