FIELD: food production process.
SUBSTANCE: preserves are prepared by cutting and blanching onion and paprika, blanching and grating garlic, cutting and freezing green onion, cutting mutton, mixing listed components without oxygen access with cooking salt and calcium ascorbate, packing the obtained mixture and bone broth, sealing and sterilising.
EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues.
