FIELD: food industry.
SUBSTANCE: method includes mutton cutting, frying in melted butter and mincing. Raw onions and garlic are cut, browned in melted butter and minced. Asparagus and cilantro are frozen and minced. The above components are mixed with cherry plum puree, table salt and CO2-extract of the specified myxomycetes biomass and black bitter pepper. The received mix is packed in aluminium tubes at the certain outflow capacity of components. Then hermetic sealing and sterilisation follow.
EFFECT: production of tinned food which has improved digestibility.
41 cl
