FIELD: food industry.
SUBSTANCE: method is implemented by cutting, blanching and mincing of onions and parsley roots and onions. Carrots are blanched and strained, horseradish is blanched and minced. Meat is cut and minced. The fresh green peas and greens are frosted and minced. Wheat flour is sauteed in melted butter. Above mentioned components are mixed with milk, sour cream, sugar, table salt, citric acid and CO2-extracts of black bitter pepper and the laurel leaf. The received mix is packed in aluminium tubes at the certain outflow capacity of components. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
