FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by mutton cutting and frying in melted butter, onions cutting and browning in melted butter, potatoes, eggplants, paprika and tomatoes cutting and blanching, string beans, coriander and basil cutting and freezing, mixing of the said components without oxygen access with table salt and black bitter pepper, packing of prepared mixture and bone broth with preset ratio of components, sealing and sterilisation.
EFFECT: higher digestibility.
