FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting, blanching and mincer grinding of cucumbers, blanching and mincer grinding of beetroot and carrots, freezing and mincer grinding of green onions and potherbs, cutting and mincer grinding of beef. Specified components are mixed 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.
