(A23L1/312)

"meat salad" preserves manufacture method

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, lettuce cutting and freezing, brined cucumbers and beef tongue cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with "Yuzhny" sauce and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "paunches with cabbages in main red sauce"

Method envisages recipe components, chopping and freezing fresh white cabbages, cutting, sauteing in melted fat and straining carrots, parsley roots and bulb onions, paunches cutting, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with tomato paste, sugar, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "paunches with cabbages in onion sauce"

Method envisages recipe components, chopping and freezing fresh white cabbages, cutting, sauteing in melted fat and straining carrots, parsley roots and bulb onions, paunches cutting, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "beef liver and tomatoes salad"

Method envisages recipe components, cutting and frying in vegetable oil beef liver, tomatoes cutting and blanching, parsley greens cutting and freezing, pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserved product "meat salad"

Method involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, lettuce cutting and freezing, brined cucumbers and beef tongue cutting, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation. In the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.

Meat-and-vegetal pate

Meat-and-vegetal pate contains beef or pork liver, raw pork suet or speck, purified wheat offal with laminaria, bulb onions, inuline, sodium chloride, CO2-extracts of ginger, pimento, cinnamon and water. The meat-and-vegetal pate has high nutritive value, organoleptic indices, preventive and prebiotic properties.

Method for production of preserves "heart in main red sauce with cabbages"

Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Garlic is strained. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce. The heart is cut and fried in melted fat. Fresh white cabbages are chopped and frozen. Heart, cabbages and sauce are packed. Then one performs sealing and sterilisation.

Method for manufacture of preserves "beef liver and tomatoes salad"

Method envisages recipe components preparation, beef liver cutting and frying in vegetable oil, cucumbers and tomatoes cutting and blanching, dill greens cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "chicken liver with sour cream sauce"

Carrots, parsley root and parsnip root are grated and sauteed in vegetable oil. Spinach and sorrel are cut and frozen. Chicken liver is cut. Ground pumpkin seeds extraction cake is poured with chicken broth and maintained for swelling. The listed components are mixed with sour cream, culinary salt and calcium ascorbate. The prepared mixture and chicken broth are packed. Then one performs sealing and sterilisation.

Method for production of preserves "stewed liver in sour cream sauce with bulb onions and cabbages"

Bulb onions are cut, sauteed in melted fat and strained. One performs ground pumpkin seeds extraction cake pouring with bone broth, maintenance for swelling and the listed components mixing with sour cream, bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce. Liver is cut, mealed in wheat flour and fried in melted fat. Fresh white cabbages are chopped and frozen. Liver, cabbages and sauce are packed. Then one performs sealing and sterilisation.

Method for production of preserves "cooked brains with cabbages and steamed sauce"

At first ceps are cut and blanched. Then fresh white cabbages are chopped and frozen. White vegetables are cut, blanched and strained; carrots are blanched and strained; bulb onions are strained. Then ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. The listed components are mixed with white dry wine, salt, citric acid, black hot pepper and laurel leaf to produce garnish. Then brains are portioned; brains, garnish and bone broth are packed, sealed and sterilised.

Method for production of preserves "lyubitelsky cabbage rolls in sour cream sauce with tomato paste"

Beef, pork, parsley, dill and celery greens are minced. Bulb onions are cut and sauteed in vegetable oil. One performs fresh white cabbages taking to leaves, partial chopping and freezing. One performs rice boiling till double weight increase. One performs mixing beef, pork, chopped part of cabbages, bulb onions, greens of parsley, dill and celery, rice, part of salt and part of black hot pepper to produce mince. One performs cabbage leaves defrostation and moulding mince into them to produce cabbage rolls. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one performs the extraction cake mixing with tomato paste, bone broth, the remaining salt and the remaining black hot pepper and the mixture cooking to produce a sauce. The cabbage rolls and the sauce are packed, sealed and sterilised.

Method for manufacture of preserves "meat salad"

Method involves chicken eggs boiling, shelling and cutting, potatoes and cucumbers cutting and blanching, lettuce cutting and freezing, beef tongue cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One performs the listed components mixing with "Yuzhny" sauce and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "strained liver and carrots salad"

Method envisages recipe components preparation, carrots blanching and grating, parsley greens cutting and freezing, beef liver chopping, ground pumpkin seeds extraction cake pouring with meat-and-bone broth and maintenance for swelling, the listed components mixing with mayonnaise, meat-and-bone broth and salt, the produced mixture packing, sealing and sterilisation.

Method for production of preserves "heart in main red sauce with stewed cabbages"

Method involves heart cutting and frying in melted fat, fresh white cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and partial straining, garlic straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. One performs cabbages, the unstrained carrots, parsley roots and bulb onions mixing to produce garnish, garlic, pumpkin seeds extraction cake and the strained carrots mixing with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the heart, cabbages and sauce packing, sealing and sterilisation.

Method for production of preserves "cooked brains with cabbages and white main sauce"

Prepared ceps are cut and blanched, fresh white cabbages are chopped and frozen. White vegetables are cut, blanched and strained; carrots are blanched and strained; bulb onions are strained. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with acetic acid, salt, black hot pepper and laurel leaf to produce garnish. Brains are portioned; brains, garnish and bone broth are packaged, sealed and sterilised.

Method for production of preserves "cooked brains with cabbages and white main sauce"

Prepared champignons are cut and blanched. Fresh white cabbages are chopped and frozen. White vegetables are cut, blanched and strained; carrots are blanched and strained; bulb onions are strained. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with acetic acid, salt, black hot pepper and laurel leaf to produce garnish. Brains are portioned; brains, garnish and bone broth are packaged, sealed and sterilised.

Method for production of preserves "cooked brains with cabbages and white sauce with capers"

Prepared ceps are cut and blanched. Then fresh white cabbages are chopped and frozen. White vegetables are cut, blanched and strained. Then carrots are blanched and strained; bulb onions and preserved capers are strained. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with salt, citric acid, black hot pepper, red hot pepper and laurel leaf to produce garnish. Brains are portioned; brains, garnish and bone broth are packed, sealed and sterilised.

Method for preparation of preserved product "tzhvzhik"

Beef liver, heart and lights are cut and fried in melted fat. Part of bulb onions is cut and sauteed in melted fat. The remaining bulb onions, cucumbers and lemons are cut and blanched. Parsley greens are cut and frozen. Dried barberries are blanched. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the components with tomato puree, salt and black hot pepper. The prepared mixture is packed, sealed and sterilised.

Method for production of preserved product "tzhvzhik"

Method involves recipe components preparation, pork liver, heart and lights cutting and frying in melted fat, part of bulb onions cutting and sauteing in melted fat, the remaining bulb onions, cucumbers and lemons cutting and blanching, parsley greens cutting and freezing, dried barberries blanching, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with tomato puree, salt and black hot pepper, the produced mixture packing, sealing and sterilisation.

Method for production of preserves "paunches with cabbages in tomato sauce"

Method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, paunches cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

"tzhvzhik" preserves production method

Method envisages recipe components preparation, pork liver, heart and lights cutting and frying in melted fat, bulb onions cutting and sauteing in melted fat, tomatoes and lemons cutting and blanching, spring onions and parsley greens cutting and freezing, dried barberries blanching, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, salt and black hot pepper, the produced mixture packing, sealing and sterilisation.

"tzhvzhik" preserves production method

Method envisages recipe components preparation, beef liver, heart and lights cutting and frying in melted fat, bulb onions cutting and sauteing in melted fat, tomatoes and lemons cutting and blanching, spring onions and parsley greens cutting and freezing, dried barberries blanching, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, salt and black hot pepper, the produced mixture packing, sealing and sterilisation.

"tzhvzhik" preserved product manufacture method

Method involves recipe components preparation. Pork liver, heart and lights are cut and fried in melted fat. Part of bulb onions is cut and sauteed in melted fat. The remaining bulb onions, tomatoes and lemons are cut and blanched. Parsley greens are cut and frozen. Dried barberry is blanched. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, salt and black hot pepper. The produced mixture is packed, sealed and sterilised.

"tzhvzhik" preserved product manufacture method

Method envisages preparation of recipe components. Beef liver, heart and lights are cut and fried in melted fat. Part of bulb onions is cut and sauteed in melted fat. The remaining bulb onions, tomatoes and lemons are cut and blanched. Parsley greens are cut and frozen. Dried barberry is blanched. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, salt and black hot pepper. The produced mixture is packed, sealed and sterilised.

"tzhvzhik" preserves preparation method

Method for preparation of preserves "Tzhvzhik" envisages recipe components preparation, beef liver, heart and lights cutting and frying in melted fat. Additionally, the method envisages bulb onions cutting and sauteing in melted fat, cucumbers and lemons cutting and blanching, spring onion and parsley greens cutting and freezing, dried barberry blanching. Then one mixes the listed components with tomato puree, salt and black hot pepper; then one proceeds with the produced mixture packing, sealing and sterilisation. In the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.

"tzhvzhik" preserves production method

Method envisages preparation of recipe components. Pork liver, heart and lights are cut and fried in melted fat. Bulb onions are cut and sauteed in melted fat. Cucumbers and lemons are cut and blanched. Spring onion and parsley greens are cut and frozen. Dried barberry is blanched. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, salt and black hot pepper. The produced mixture is packed, sealed and sterilised.

Method for production of preserves "cabbage rolls filled with heart and lights"

One performs heart and lights cutting, cooking and mincing, carrots and bulb onions cutting, sauteing in vegetable oil and mincing, the listed components mixing with part of salt and part of black hot pepper to produce mince. One performs fresh white cabbages taking to leaves, their freezing and defrostation. The mince is moulded into cabbage leaves to produce cabbage rolls. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the extraction cake is mixed with tomato puree, drinking water, sugar, salt, black hot pepper and allspice to produce a sauce. The cabbage rolls and the sauce are packed, sealed and sterilised.

Method for production of preserves "stewed heart in tomato paste"

Method envisages recipe components preparation, bulb onions cutting, sauteing in bone oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with bone oil, tomato paste, sugar, salt, red hot pepper and laurel leaf to produce a sauce, heart cutting, the heart and sauce packing, sealing and sterilisation.

Method for production of preserves "tripe with paprika"

Method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, wheat flour sauteing in melted fat, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with melted fat, bone broth, salt, black hot pepper, red sweet pepper, ginger and majoram, the mixture cooking to produce a sauce, paunch cooking and cutting, the tripe and sauce packing, sealing and sterilisation.

Method for production of "heart goulash" preserves

Method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat, milling and mixing with sour cream, bone broth, tomato paste, sugar, salt, cloves, black hot pepper and red hot chilli pepper, the mixture cooking to produce a sauce, heart cooking and cutting, the heart and sauce packing, sealing and sterilisation; one uses in the sauce composition ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). All the components are taken at preset components ratio.

Method for production of "tripe in tomato sauce" preserves

Method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting, sauteing in bone fat and milling, the listed components mixing with tomato paste, acetic acid, sugar, salt, cloves and black hot pepper, tripe cutting and milling, the listed components, laurel leaf and bone fat packing, sealing and sterilisation; one uses ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling (before mixing); laurel leaf is introduced into the mixture; tripe is packed individually. All the components are taken at preset components ratio.

Method for production of preserves "fried liver in sour cream"

Method envisages recipe components preparation, bulb onions cutting and sauteing in butter, mixing with flour, sour cream, bone broth and salt, the mixture cooking to produce a sauce, beef liver cutting, mealing in wheat flour and frying in butter, the liver and sauce packing, sealing and sterilisation; in the sauce composition the flour is represented by ground pumpkin seeds extraction cake; before mixing bulb onions are milled, ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. All the components are taken at preset components ratio.

Method for production of "pork heads goulash" preserves

Method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, garlic milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing bone broth, salt, black hot pepper, red sweet pepper and caraway, the mixture cooking to produce a sauce, pork heads cooking and cutting, the pork head meat and sauce packing, sealing and sterilisation.

Method for production of preserves "tail stew"

Method envisages recipe components preparation, beef tails cooking in lightly salted water, separation from broth, fragmentation per vertebrae and frying in melted fat, bulb onions cutting, sauteing in melted fat and milling, ground pumpkin seeds extraction cake pouring with separated broth and maintenance for swelling, mixing bulb onions, pumpkin seeds extraction cake, separated broth, sugar and black hot pepper to produce a sauce, the beef tails and sauce packing, sealing and sterilisation.

Method for production of preserves "tail stew"

Method envisages recipe components preparation, beef tails cooking in lightly salted water, separation from broth, fragmentation per vertebrae and frying in melted fat. One performs bulb onions cutting, sauteing in melted fat and milling, ground pumpkin seeds extraction cake pouring with separated broth and maintenance for swelling, mixing bulb onions, pumpkin seeds extraction cake, separated broth, sugar and red hot chilli pepper to produce a sauce. The beef tails and sauce are packed, sealed and sterilised.

Method for production of preserves "tripe in white sauce"

Method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, garlic milling, wheat flour sauteing in melted fat, ground pumpkin seeds pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, salt, black hot pepper, red sweet pepper, ginger, cloves and nutmeg, the mixture cooking to produce a sauce, tripe cooking and cutting, the tripe and sauce packing, sealing and sterilisation.

Method for production of preserves "udder with paprika"

Method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, wheat flour sauteing in melted fat, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with melted fat, bone broth, salt, black hot pepper, red sweet pepper and caraway, the mixture cooking to produce a sauce, udder cutting, cooking and cutting, the udder and sauce packing, sealing and sterilisation.

Method for production of preserves "cabbage rolls filled with heart and lights"

Method envisages recipe components preparation, heart and lights cutting, cooking and mincing, carrots and bulb onions cutting, sauteing in melted fat and milling, the listed components mixing with part of salt and part of black hot pepper to produce mince, fresh white cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato puree, drinking water, sugar, salt, black hot pepper and allspice to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. The components are taken at the specified ratio.

Method for production of preserved product "meat salad"

Method involves beef tongue cutting, chicken eggs boiling, shelling and cutting, potatoes and cucumbers cutting and blanching, lettuce cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product.

Method for production of preserves "stewed liver in sour cream sauce with cabbages"

Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One performs mixing with sour cream, bone broth, salt, black hot pepper and laurel leaf to produce a sauce. Liver is cut, mealed in wheat flour and fried in melted fat. Fresh white cabbages are chopped and frozen. Liver, cabbages and sauce are packed. Then one performs sealing and sterilisation.

Method for production of preserves "liver stroganov"

Bulb onions are cut, sauteed in melted fat and strained. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with sour cream, bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce. The liver is cut and fried in the melted fat. Fresh white cabbages are chopped and frozen. Liver, cabbages and sauce are packed. Then one performs sealing and sterilisation.

Method for production of preserves "tripe with pork brisket in tomato sauce"

Invention relates to the organ meats preserves production technology. The method envisages preparation of recipe components, carrots and bulb onions cutting, sauteing bone fat and milling, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one performs the listed components mixing with bone broth, tomato paste, sugar, salt, cloves, black hot pepper and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, tripe cutting, cooking and cutting, salted pork brisket cutting, the tripe, brisket and sauce packing, sealing and sterilisation.

Method for production of preserves "cabbage rolls filled with heart and lights"

Invention relates to the organ meats preserves production technology. The method envisages recipe components preparation, lights cutting, cooking and mincing, heart cutting and mincing, carrots and bulb onions cutting and sauteing in vegetable oil, the listed components mixing with salt and black hot pepper to produce mince, fresh white cabbages taking to leaves, mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato puree, drinking water, sugar, salt, black hot pepper and allspice to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation.

Method for production of preserves "cabbage rolls filled with heart and lights"

Invention relates to the organ meats preserves production technology. The method envisages recipe components preparation, lights cutting, cooking and mincing, heart cutting and mincing, carrots and bulb onions cutting and sauteing in melted fat, the listed components mixing with salt and black hot pepper to produce mince, fresh white cabbages taking to leaves, mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato puree, drinking water, sugar, salt, black hot pepper and allspice to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation.

Method for production of "kidneys in tomato sauce" preserves

Invention relates to the organ meats preserves production technology. The method for production of preserves "Kidneys in tomato sauce" envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, its mixing with flour, tomato paste, bone broth, sugar, salt and black hot pepper, cooking with addition of acetic acid to produce a sauce, kidneys cutting, blanching and frying in melted fat, the listed components packing, sealing and sterilisation. In the sauce composition the flour is represented by ground pumpkin seeds extraction cake; before mixing, bulb onions are milled while ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. All the components are taken at preset components ratio.

Method for production of preserves "stewed kidneys with beans and mushrooms"

Pre-processed pork kidneys are cut and fried in melted fat. Orange milk mushrooms are cut and blanched, green beans and greens are cut and frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with sour cream, salt and black hot pepper. Then the produced mixture and drinking water are packed, sealed and sterilised.

Method for production of preserves "tripe with pork brisket in tomato sauce"

Method envisages preparation of recipe components, carrots and bulb onions cutting, sauteing in bone fat and milling, garlic milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, sugar, salt, cloves, black hot pepper and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, tripe cutting, cooking and cutting, smoked pork brisket cutting, the tripe, brisket and sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio.

Method for preparation of preserves "tongue with base white sauce"

Invention relates to the technology of preserved second-course lunches production. One performs parsley roots and bulb onions cutting, blanching and straining, carrots blanching and straining, French beans and greens cutting and freezing. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. The listed components are stirred with salt, black hot pepper and laurel leaf. The cut tongue, produced mixture and bone broth are packed, sealed and sterilised. The used components ratio is suggested.

Method for production of preserves "organ meat goulash in tomato sauce"

Invention relates to the organ meats preserves production. The method envisages recipe components preparation, paunch cutting, cooking, milling and frying in melted fat, lights, liver, heart and udder cooking and milling, beef milling, the listed components mixing, carrots, bulb onions and white vegetables cutting, sauteing in melted fat, garlic milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, bulb onions, white vegetables, garlic, pumpkin seeds extraction cake, bone broth, tomato paste, sugar, salt, cloves, black hot pepper and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the organ meats mixture and sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio.