FIELD: food products manufacturing technique.
SUBSTANCE: method involves cutting and frying pig liver, heart and lungs in melted fat, cutting and sauteeing part of onions in melted fat, cutting and blanching tomatoes, lemons and the remaining part of onions. Parsley is cut and frozen, dried barberries are blanched. The above components are mixed without oxygen access with table salt, calcium ascorbate and hot black pepper in the specified proportion. The obtained mix and tomato puree are packed, hermetically sealed and sterilised.
EFFECT: product of increased digestibility.
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