FIELD: food industry, meat industry.
SUBSTANCE: the present innovation deals with reducing pork at weight portion of adipose tissue being 30%, not more followed by its loading into a mixing machine at addition of chick-pea, linseed oil, wheat flour, common salt, hot black pepper. Fresh black onions, dill and parsley greens, mint and water with subsequent mixing, packing and sterilization at a certain ratio of the components taken. The innovation enables to manufacture a product of stable functional-technological properties being balanced by protein-fat and amino acid composition at increased nutritive value.
EFFECT: higher efficiency.
3 cl, 1 ex, 2 tbl
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