FIELD: food products; meat industry.
SUBSTANCE: this method stipulates mutton cutting, its loading into the mixer and with added rice and chickpea as a vegetable component as well as salt, grounded black pepper, sauted onion, sauted carrot, mixed species for pilaff and water. Then the components are blended in specific ratio, packing and sterilization. One uses mutton with weight fraction of fat and chain no more than 20%.
EFFECT: receiving the product of high quality and nutrition value, with balanced protein-fatty and amino acid content, with stable functional and technological properties, enriched with selenium.
4 cl, 1 ex, 2 tbl
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