FIELD: food production technology.
SUBSTANCE: preserves are made by cutting, blanching potatoes and onion, cutting and freezing cilantro, cutting mutton. Lentils are boiled till it is twice increased by volume and mentioned components are mixed in oxygen-free conditions with tomato paste, salt, green tea, chilli red pepper and bay leaf. The obtained mix and bone broth is packed, sealed and sterilised.
EFFECT: expansion of technical means and dishes for production of new preserved food, increase of digestibility.
