FIELD: technology of food products making.
SUBSTANCE: method includes pork mincing with mass fraction of fatty tissue of not more than 30%, its loading in mixer with addition of chick-peas, linseed oil, browned onions, potatoes and browned carrots, table salt, black bitter pepper, parsley and dill and water, mixing, packing and sterilisation with certain ratio of components. Chick-peas are preliminarily soaked and boiled. Potatoes are preliminarily minced and blanched with steam or hot water.
EFFECT: product with stable properties, balanced in protein-fat and amino-acid composition; higher nutritious value.
4 cl, 1 ex, 2 tbl
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