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