FIELD: food production technology.
SUBSTANCE: method provides for preparation or recipe ingredients. Ready ginger is cut, blanched and milled. Ready green onion is exposed to freezing temperatures and milled. It is advisable to perform slow freezing. Ready beef is shredded and minced. The said ingredients are mixed up with bone cook water, melted butter, cognac, sugar, table salt and CO2- biomass extracts of the given type of micro mycete, anisetree, cinnamon, anise, clove, licorice and cardamom. Produced mixture is packed into aluminium tubes, sealed and sterilised, having finished product at the end.
EFFECT: high digestibility of dish.
