FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting, browning in melted butter and mincing onions, blanching and grating garlic. French beans are cut and minced, mutton is cut and minced. The listed ingredients are mixed with bone broth, tomato paste, salt and CO2-extracts of the specified type of myxomycete biomass, black pepper and laurel leaves. The obtained mixture is packed into aluminium tubes, sealed and sterilised.
EFFECT: expanded range of techniques and dishes to obtain new canned food of increased digestibility.
41 cl
