FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, potatoes, celeriac, bulb onions and paprika cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages cutting and freezing, mutton, beef, pork and parsley greens cutting, listed components mixing with melted fat and salt, 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.
