FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, boiling, shelling and cutting chicken eggs, potatoes and carrots cutting and blanching, fresh cabbages chopping and freezing, green peas blanching, pork cutting, pickled cucumbers, green onions and dill, the listed components mixing with dried plums, sugar, salt, lactic acid and calcium or magnesium lactate, the produced mixture and sour cream, sealing and sterilisation, one uses ornamental cabbages, carrots initially blanched and then cut, while the components are used at the following ratio, weight parts: pork - 235-295.5; chicken eggs - 160; potatoes - 178-187.7; ornamental cabbages - 123.5; carrots 114-116.9; brined cucumbers - 94; green peas - 46; dried plums - 67; green onions - 13; dill - 14; sugar - 15; salt - 15; lactic acid 0.5; calcium or magnesium lactate - 0.12; sour cream till the target product 1,000.
EFFECT: technical result consists in production of new preserves with usage of non-traditional vegetal raw materials without their organoleptical properties.
1 cl
