FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by freezing and mincing bunching onion, blanching and mincing beetroots and horseradish, cutting and mincing meat, mixing the above components with bone broth, sugar, table salt, citric acid and CO2-extracts of the specified myxomycetes biomass, hot black pepper and bay leaves, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.
EFFECT: special purposed cans are of higher digestibility as compared to similar culinary dish.
41 cl
