FIELD: food production process.
SUBSTANCE: canned products are cooked by means of shark fillet cutting, frying in melted butter and mincing, garlic mashing and browning in melted butter, tomato dip blanching and mincing, green onion and cress freezing and mincing. The listed ingredients are mixed with white dry wine, sake, lemon juice, salt and CO2-extracts of black hot pepper and red hot pepper. The obtained mixture is packed into the aluminium tubes, sealed and sterilised.
EFFECT: improved digestibility compared to similar dish.
