FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by freezing and mincing bunching onion, blanching and mincing horseradish, mincing rabbit meat, mixing the above components with sour cream, sugar, table salt 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: cans are of higher digestibility as compared to similar culinary dish.
41 cl
