FIELD: food production process.
SUBSTANCE: mutton is cut, fried in melted butter and minced; onions are cut, sautéed in melted butter and minced. Potatoes, aubergines, paprikas and tomatoes are cut, blanched and minced. French beans, okra pods and green parsley are frozen and minced. The above-mentioned ingredients are mixed with bone broth, culinary salt and CO2-extracts of hot black pepper and laurel lea under oxygen-free conditions. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 4,2·104 to 5,1·104).
