FIELD: food production technology.
SUBSTANCE: tinned food is produced by cuttingcarrots and leek, browning them in melted butter and mincing, cutting, blanching and mincing potatoes, vegetable marrow and parsley root, freezing and mincing beet tops and greens, mincing smoked pork products, boiling beans to two-fold weight and mincing. Then said components are mixed with sour cream, bone broth, tomato paste, salt, citric acid and CO2 extracts of specified micromycetes biomass, black pepper and laurel leaf. Resulting mix is packed into aluminium tubes, pressurised and sterilised.
EFFECT: improved assimilability compared to similar culinary dish.
41 cl
