FIELD: food processing.
SUBSTANCE: preserves are cooked by cutting, frying in melted butter and chopping on the cutter of meat, cutting, blanching and chopping on the cutter of cucumbers and tomatoes, freezing and chopping on the cutter of lettuce, blanching and chopping on the cutter of beetroot and horse radish, blending of the specified components with bone soup, sugar, cooking salt, citric acid and CO2-extracts of biomass of the specified type of micromicet and black hot pepper, packing of the obtained mix into aluminium tubes, sealing and sterilisation.
EFFECT: increased accessibility.
41 cl
