FIELD: food industry.
SUBSTANCE: preserves are prepared in the following way: potato and onion are cut and blanched, boiled sausage is cut, fresh green pea is frozen. The above components are mixed with table salt and black bitter pepper without access of oxygen. The produced mix and meat-and-bone both are packed, sealed and sterilised.
EFFECT: allows to extend the range of technical means and dishes used for preparation of preserves of the new type which make it possible to increase their digestibility.
