FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: onions are cut and sautéed in margarine; garlic is blanched and minced; cherry plums are blanched and grated; cilantro, parsley and dill is chopped and frozen; beef is chopped; rice is boiled till double increase of weight. The above-mentioned ingredients are mixed with tomato paste, culinary salt khmeli-suneli, hot black pepper, red hot pepper and laurel leaf under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility.
1 cl
