FIELD: food production technology.
SUBSTANCE: method provides for cutting, frying in melted butter and mincing of beef; onion cutting, browning in melted butter and shredding, cutting, blanching and shredding hot pepper, blanching and grinding-in garlic. The fresh green peas and parsley leaves are frosted and blended in a mincer. Prepared ingredients are mixed with white dry wine, bone broth, tomato paste, salt and CO2-extracts of hot black pepper and red hot peper. Then received mixture is packed in aluminium tubes, sealed and sterilised.
EFFECT: higher assimilability compared to famous culinary dish.
