FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by mutton and ham cutting and frying in vegetable oil, onions and garlic cutting and browning in vegetable oil, cutting and blanching of celery root, blanching and cutting of carrots, cutting and freezing of fresh white cabbage, string beans and lettuce, cutting of garlic and homemade sausage, boiling of peas until mass doubles, mixing of specified components without oxygen access with tomato paste, table salt, black bitter pepper, red hot pepper and cumin, packing of prepared mixture and bone broth, sealing and sterilisation.
EFFECT: higher assimilability.
