FIELD: technology of food products making.
SUBSTANCE: recipe components are prepared, mutton is cut and fried in vegetable oil, avocado, tomatoes and onions are cut and blanched, chili and garlic are blanched and cut, lettuce and coriander are cut and frozen. Specified components are mixed without oxygen access with dry white wine, lemon juice, table salt and calcium citrate. Prepared mixture is packed with pineapple juice, sealed and sterilised.
EFFECT: method makes it possible to prepare new preserved food of higher assimilability compared to similar culinary dish.
