FIELD: food-processing industry.
SUBSTANCE: preserves are cooked by cutting, frying in melted butter and chopping on the cutter of mutton and ham, cutting, frying in melted butter and chopping on the cutter of onions and garlic, cutting, blanching and chopping on the cutter of celeriac, blanching and chopping on the cutter of carrots, cutting, freezing and chopping on the cutted of fresh white cabbage, freezing and chopping on the cutter of beams and lettuce, chopping on the cutter of garlic sausage and home-made sausage, boiling up to double mass increase and chopping on the cutter of peas. Then the above-mentioned ingredients are blended with bone soup, tomato paste, cooking salt and CO2-extracts of black hot peper, red chili pepper and caraway, packed into aluminium tubes, sealed hermetically and sterilised.
EFFECT: producing of the preserves with an increased digestibility.
