FIELD: food production process.
SUBSTANCE: onions are cut, sautéed in melted butter and crushed. Garlic is blanched and crushed. Cherry plums are blanched and strained. Cilantro, green parsley and dill are frozen and crushed. Beef is sliced and crushed. Rice is boiled till double increase of weight and crushed. Crushing is done by way of mincing. The above-mentioned ingredients are mixed with bone broth, tomato paste, culinary salt and CO2-extracts of khmeli-suneli, hot black pepper, hot chili pepper and laurel lea. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 4,9·104 to 5,8·104).
