FIELD: processing technique of food products.
SUBSTANCE: they prepare the formula components, cut and fry mutton in vegetable oil, cut and saute onions and ginger in vegetable oil, cut and freeze green garlic. The specified components are blended without access of oxygen with ethyl alcohol, cooking salt and sodium glutamate. They pack the obtained mix and bone soup, seal and sterilise.
EFFECT: preserves with an increased digestibility in comparison with similar culinary dish.
