FIELD: processing technique of food products.
SUBSTANCE: preserves are cooked by cutting and blanching of onions and ginger, cutting and freezing of green onion and green parts of parsley and fennel, cutting of meat, blending of the specified components with access of oxygen with soybean sauce, samshoo, sugar, cooking salt, anise-tree, bayberry, cinnamon and clove, packing of the obtained blend and bone soup, sealing and sterilisation.
EFFECT: preserves with an increased digestibility in comparison with similar culinary dish.
