FIELD: food production technology.
SUBSTANCE: method is implemented by boiling, peeling and cutting of chestnuts, cutting and frying in melted butter mutton, cutting and sauteing in melted butter raw onions, blanching and cutting dried plums. Cutting and freezing of sorrel is performed, as well as boiling of rice until mass increases by 150%. The listed components are mixed without access of oxygen with table salt, saffron, cloves and black pepper with definite components proportion. The obtained mixture and bony broth are packed, sealed and sterilised.
EFFECT: product of higher assimilability.
