FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: onions are cut and sautéed in margarine; potatoes and apples are sliced and blanched; dried prunes are blanched and chopped; green parsley is chopped and frozen; mutton is chopped; peas are boiled till double increase of weight. The above-mentioned ingredients are mixed with tomato paste, culinary salt and hot black pepper under oxygen-free conditions. The resultant mixture and fish broth are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility.
1 cl
