FIELD: food production process.
SUBSTANCE: preserved food is cooked by mutton cutting and frying in melted butter, raw onions cutting and sautéing in melted butter. Potatoes, eggplants, sweet pepper and tomatoes are cut and blanched, French beans, okra fruits and parsley are cut and frozen. The above-mentioned ingredients are mixed with culinary salt, hot black pepper and laurel leaf under oxygen-free conditions. This mixture is packed as well as bone broth with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: product digestibility improvement.
