FIELD: food production technology.
SUBSTANCE: preserved food is cooked by cutting, frying in melted butter and grinding in mincer mutton, horse beef, and chicken, cutting, browning in melted butter, and mincing onions, cutting, blanching and mincing potatoes and paprika, blanching and mincing carrots, freezing and mincing parsley greens, mixing of specified components with bone broth, tomato paste, table salt and CO2-extract of black bitter pepper, packing of the prepared mixt in aluminium tubes, sealing and sterilisation.
EFFECT: higher digestibility compared to similar culinary dish.
