FIELD: processing technique of food products.
SUBSTANCE: preserves are cooked by cutting, frying in melted butter and chopping on the cutter of mutton, cutting, sauting in melted butter and chopping on the cutter of onions, cutting, blanching and chopping on the cutter of potatoes, eggplants and paprica, freezing and chopping on the cutter of beans, and green parts of cilantro and basil. The specified components are blended with bone soup, tomato paste, cooking salt and CO2-extracts of the biomass of the specified type of micromicet and black pepper. The obtained blend is packed into aluminium tubes, sealed and sterilised.
EFFECT: preserves with an increased accessibility.
41 cl
