FIELD: food production process.
SUBSTANCE: preserved food is cooked by beef cutting and frying in melted fat, raw onions cutting and sautéing in melted fat. Hot pepper is cut and blanched, garlic is blanched and rubbed through. Cutting and freezing the asparagus and parsley leaves. Mixing the listed ingredients with white dry wine, tomato paste, salt, black pepper and hot red pepper without access for oxygen. This mixture is packed as well as bone broth with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: product digestibility improvement.
| Title | Year | Author | Number |
|---|---|---|---|
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