FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting, browning in melted butter and mincing onions, blanching and mincing garlic. Cherry plums are blanched and strained, coriander, parsley and dill are frozen and minced. Beef is cut and minced, rice is boiled up to double increase in weight. Rice is minced and the listed ingredients are mixed with bone broth, tomato paste, salt and CO2-extracts of the specified type of myxomycete biomass, khmeli-suneli, black pepper, red hot pepper and laurel leaves. The obtained mixture is packed in aluminium tubes, sealed and sterilised.
EFFECT: expanded range of techniques and dishes to obtain new canned food of increased digestibility as compared to known dish.
41 cl
