FIELD: alimentary products, preservation.
SUBSTANCE: invention deals with the process of production of concentrated preserved pre-cooked first-course lunches. The preserve production process includes the following activities: chopping mutton and frying it in melted butter, slicing and blanching celery roots, blanching and chopping carrots, cutting and freezing bunch onion and green parsley, boiling barley grits until twofold increase of weight, mixing the above-mentioned ingredients with culinary salt and hot black pepper under oxygen-insulated conditions, packaging the mix and bone broth, vacuum sealing and sterilisation. The process enables production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind.
EFFECT: production of enhanced digestibility preserves.
