FIELD: food production process.
SUBSTANCE: garlic is blanched, minced and mixed with culinary salt and hot black pepper for a homogenous paste formation. Pork is sliced and beaten. The prepared garlic paste is placed on the meat slices thus tenderised. The slices are rolled up and the rolls thus produced are fried in tallow. Potatoes and sliced are fried in tallow. Runner beans are chopped and frozen. The potatoes, runner beans and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The rolls, garnish and tallow 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 2,4·105 to 2,8·105).
