| 摘要 |
FIELD: food products manufacturing technique. ^ SUBSTANCE: method involves preparation of recipe components, blanching and mincing chili and garlic, cutting and freezing lettuce, cutting mutton. The above components are mixed without oxygen access with table salt and black pepper. The obtained mix and bone broth are packed, hermetically sealed and sterilised. ^ EFFECT: new cans are of higher digestibility as compared to similar culinary dish. |
