FIELD: food production process.
SUBSTANCE: mutton is cut, fried in melted butter and crushed. Onions are cut, sautéed in melted butter and crushed. Green parsley is frozen and minced. Mass and lentils are boiled till double increase of weight and crushed. Crushing is done by way of mincing. The above-mentioned ingredients are mixed with lemon juice, bone broth, tomato paste, culinary salt and CO2-extracts of cinnamon, ginger, curcuma, sweet red pepper, hot black pepper and saffron. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: improved digestibility of preserve foods (digestibility value = 8,1·104).
