FIELD: food production technology.
SUBSTANCE: method is implemented by cutting and frying pork liver, heart and lungs in melted fat. Cutting and browning in melted fat of part of onions, cutting and blanching of cucumbers, lemons and the rest of onions is performed. Cutting and freezing parsley leaves and blanching of dried barberry is performed. Mixing the above-mentioned ingredients with culinary salt, calcium ascorbate and hot black pepper under oxygen-insulated conditions is performed. This mixture is packed as well as tomato puree with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: product of higher assimilability.
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