FIELD: food production technology.
SUBSTANCE: preserved food is cooked by mutton cutting and frying in melted butter, cutting and blanching of hot pepper and cherry plums. Following blanching and shredding garlic, cutting and freezing spring onions and coriander leaves and estragon. Specified components are mixed without oxygen access with table salt. Packaging the mix and bone broth, vacuum sealing and sterilisation.
EFFECT: expanding range of arsenal of technical facilities and dishes, used in manufacturing of new canned food, increase of assimilability compared to famous dish.
