FIELD: food industry.
SUBSTANCE: method is implemented by cutting, blanching and mincing of onions and parsley roots and onions. Carrots are blanched and strained. The fresh green peas and greens are frozen and minced. Tongue is minced. Wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with milk bone broth, sugar, culinary salt and CO2-extracts of hot black pepper and bay leaf. The received mix is packed in aluminium tubas at the certain outflow capacity of components. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
