FIELD: food production process.
SUBSTANCE: preserve is prepared of beef liver, heart and lights, cut and fried in tallow. Onions are cut and fried in tallow. Tomatoes and lemons are sliced and blanched. Green onions and green parsley are chopped and frozen. Dry barberries are blanched. The above-mentioned ingredients are mixed with culinary salt, calcium ascorbate and hot black pepper under oxygen-free conditions. The resultant mixture and tomato puree are packaged, vacuum-sealed and sterilised.
EFFECT: diversification of available food products; improved digestibility of preserve foods.
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