FIELD: food-processing industry.
SUBSTANCE: smoke pork products, onions and potatoes are cut and fried together, spinage, cress, dock, green parsley parts and green onions are cut and frozen. White vegetables are blanched and mashed, wheat flour in melted fat are fried, the above-mentioned ingredients are blended with starch cooking salt, black hot pepper, nutmeg and laurel leaf without access of oxygen with milk. The obtained blend and bone soup is packed, hermetically sealed and sterilised.
EFFECT: producing of the preserves with an increased digestibility in comparison with the known course from 3.5·104 to 4.4·104.
