FIELD: food production process.
SUBSTANCE: potatoes, onions, paprikas and tomatoes are sliced and blanched. Dried apricots without kernels are blanched and chopped. French beans and green parsley are chopped and frozen. Mutton is cut. The above-mentioned ingredients are mixed with culinary salt and hot black pepper under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 7,8·104 to 12,6·104).
