METHOD OF MANUFACTURE OF PRESERVES "LAMIAN WITH VERMICELLI" Russian patent published in 2015 - IPC A23L1/314 A23L3/00 

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, meat cutting and frying in melted butter, garlic and tomatoes cutting and sauteing in melted butter, potatoes and radish cutting and blanching, carrots blanching and cutting, fresh cabbages chopping and freezing, paprika cutting, the listed components mixing with vermicelli, salt and black hot pepper, the obtained mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: meat - 160.6-210; melted butter - 66.7; potatoes - 128-135; ornamental cabbages - 62.5; carrots - 46.8-48; garlic - 21.8-23; radish - 49.6; paprika - 101.2; tomatoes - 166.7; vermicelli - 153.3; salt - 12; black hot pepper - 0.6; bone broth till the target product yield is equal to 1000.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.