FIELD: food production technology.
SUBSTANCE: roe meat and poultry meat is cut and roasted in rendered fat. Onions and tomatoes are cut and browned in rendered fat. Potatoes are cut and blanched. Dill is cut and frozen. The said components are mixed in oxygen-free atmosphere with salt and black pepper. The obtained mix and bone broth are packed, pressurised and sterilised.
EFFECT: expanded choice of technical means and dishes for production of improved digestibility preserves up to 5,8·104.
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