FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: onions are cut and sautéed in melted butter; tomatoes are sliced and blanched; green parsley is chopped and frozen; fresh green peas are frozen; ham is chopped. The above-mentioned ingredients are mixed with culinary salt and hot black pepper under oxygen-free conditions. The resultant mixture and meat-and-bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility.
