FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting, blanching and mincer grinding of potatoes and onions, beetroot and carrots blanching and grinding in mincer, freezing and mincer grinding of green onions and potherbs, cutting and mincer grinding of beef, mincer grinding of pickled cucumbers and mixing of specified components with sour cream, bone broth, sugar, table salt and citric acid. Prepared mixture is packed into aluminium tubes, sealed and sterilised.
EFFECT: expansion of arsenal of technical facilities and dishes for production of new preserved food.
