FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: pork fat, onions and potatoes are cut, mixed and sautéed; spinach, cress, sorrel, green parsley and green onions are chopped and frozen; white vegetables are blanched and strained; wheat flour is sautéed in tallow, pork is chopped and fried in tallow. The above-mentioned ingredients are mixed with milk, starch, culinary salt, hot black pepper, nutmeg, laurel lea and CO2-extract of pyrolised wood under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility.
