FIELD: food industry.
SUBSTANCE: mutton is cut and fried in vegetable oil, onion and garlic are cut and browned in vegetable oil. Carrot is blanched and cut, celery and pepper mint are cut and frozen. Peas are boiled up to 150% increase in weight and rubbed. The above components are mixed with coconut chips, milk, lemon juice, table salt, curry and black bitter pepper without oxygen access. The produced mix and bone broth are packed, hermetised and sterilised.
EFFECT: preserves of new type characterised by higher digestibility compared to analogous culinary product.
