FIELD: food products manufacturing technique.
SUBSTANCE: method involves cutting, blanching and mincing onion and ginger, shredding, freezing and mincing napa cabbage, mincing shrimp meat. The above components are mixed with fish broth, lemon juice, table salt and CO2 extracts of specified micromitset biomass and red pepper. 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
