FIELD: food processing.
SUBSTANCE: method stipulates cutting, frying in melted butter and chopping on the cutter of beef, cutting, sauting in melted butter and chopping on the cutter of potatoes and onions, cutting, blanching and chopping on the cutter of white vegetables, blanching and chopping on the cutter of carrots and garlic, freezing and chopping on the cutter of green onion and green parts of cilantro, parsley and fennel, blending of the specified components with sour cream, bone soup, cooking salt and CO2-extracts of biomass of the specified type of micromicet, black hot pepper and bay leaf, packing of the obtained mix into aluminium tubes, sealing and sterilisation.
EFFECT: preserves are of increased accessibility in comparison with similar culinary dish.
41 cl
