FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, beef and bulb onions cutting, mixing with sugar, salt and red hot chilli pepper and maintenance during approximately 2 hours at room temperature for marinating, fresh ornamental cabbages chopping and freezing, carrots blanching and cutting, garlic straining, the listed components mixing with sago and wheat flour, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
