FIELD: food industry.
SUBSTANCE: invention relates to production of preserved concentrates of dinner first course dishes. Recipe ingredients are prepared. Carrots, bulb onions and celeriac are cut and sauteed in vegetable oil. Potatoes are cut and blanched. Fresh ornamental cabbages are chopped and frozen. Beef tongue and green parsley is cut. Garlic is strained. Listed components are mixed with dry red wine, salt, black hot pepper, coriander and laurel leaf. Produced mixture and bone broth are packed. Then one performs sealing and sterilisation.
EFFECT: method enables to obtain new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties.
1 cl
