FIELD: food industry.
SUBSTANCE: method involves recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, champignons cutting and blanching, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, brains portioning, brains, garnish 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.
