FIELD: food production process.
SUBSTANCE: preserved food is cooked by onions cutting and browning in margarine, blanching and shredding of garlic. Cherry plums are blanched and rubbed through, coriander leaves, parsley and dill are cut and frozen. Mutton is cut, rice is boiled until mass doubles. The above-mentioned ingredients are mixed with tomato paste, culinary salt, khmeli suneli spicy mixture, hot black pepper, hot red pepper and laurel leaf under oxygen-free conditions. This mixture is packed as well as bone broth with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: product digestibility improvement.
