FIELD: food production process.
SUBSTANCE: proposed preserve preparation method envisages mutton, onions, garlic, olives and grapes being cut and fried in melted butter. Potatoes are sliced and blanched. Green vegetables are chopped and frozen. Fresh green peas are frozen. The above-mentioned ingredients are mixed with red table wine, tomato paste, culinary salt and medium-hot chili pepper under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
