FIELD: food industry.
SUBSTANCE: mutton is chopped and fried, onion and garlic are cut and browned in melted oil. Potato is cut and blanched, dill is cut and frozen, oat is cooked in boiling water up to twofold increase in weight. The above components are mixed with sour cream and table salt without access of oxygen, the produced mix and the bone broth is packed, hermetised and sterilised.
EFFECT: characterised by the higher digestibility compared to analogous culinary product.
