FIELD: food production process.
SUBSTANCE: beef is chopped, fried in melted butter and crushed. Onions are cut, sautéed in melted butter and crushed. Hot chili peppers are cut, blanched and crushed. Garlic is blanched and strained. Runner beans and green parsley are frozen and crushed. Crushing is done by way of mincing. The above-mentioned ingredients are mixed with white dry wine, bone broth, tomato paste, culinary salt and CO2-extracts of hot black pepper and hot chilli pepper. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 1·105 to 1,3·105).
