| 摘要 |
FIELD: processing technique of food products. ^ SUBSTANCE: preserved are cooked by cutting and blanching of ginger, cutting and freezing of green onions, blending of the specified components without access of oxygen with melted butter, cognac, sugar, cooking salt and CO2-extracts of anis-tree, cinnamon, anise, clove, licorice and cardamon, cutting of beef, packing of beef, obtained mix and bone soup, sealing and sterilisation. ^ EFFECT: preserves with an increased digestibility in comparison with similar culinary dish. |
