FIELD: food industry.
SUBSTANCE: invention is related to the food industry, mainly to by-products preserves manufacturing. Preserves are prepared by cutting and frying in the melted fat of beef liver, heart and lungs; cutting and sauteering in the melted fat of onion; cutting and blanching of cucumbers and lemons; cutting and freezing green onion and parsley green; blanching dried pepperidge and mixing of the listed components without oxygen access with table salt, calcium ascorbate and black hot pepper. The obtained mixture and tomato paste is packed, sealed and sterilised.
EFFECT: obtaining canned food with improved digestibility as compared to a similar dish.
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|---|---|---|---|
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