FIELD: food products manufacturing technique.
SUBSTANCE: method involves cutting, blanching and mincing onion, freezing and mincing beet tops and greenstuffs, cutting and mincing pork, boiling up to double increase in mass and mincing barley. The above components are mixed with sour cream, bone broth, table salt and CO2 extracts of specified micromitset biomass and pyrolised wood. The obtained mix is packed in aluminium tubes with following hermetic sealing and sterilisation with the specified ratio of components.
EFFECT: method allows manufacturing of a product with increased digestibility.
41 cl
