FIELD: food industry.
SUBSTANCE: recipe components are prepared. Mutton, mutton fat oil and radish are cut and jointly fried. Raw onions are cut and sautéed in melted fat. Garlic is blanched and minced. Chinese chives are chopped and frozen. The above-mentioned ingredients are mixed with tomato paste, culinary salt and hot black pepper under oxygen-free conditions. Wheat flour, chicken eggs, drinking water and salt are mixed to obtain dough. The dough is conditioned, molded, rolled out and cut to form noodles. Noodles, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised. Digestibility index of the preserve is equal to 6.4·104.
EFFECT: invention provides production of preserved food with higher assimilability compared to similar culinary dish.
