FIELD: food production process.
SUBSTANCE: recipe components are prepared according to traditional technology. Approximately 11/61 of formulated amount of carrot, parsley root, celery root and raw onions are cut, browned in melted fat and strained. Prepared apples are cut and browned in melted fat. Prepared tomatoes are cut and blanched. The rest of the carrots are blanched and cut. Pre-processed fresh green peas are frozen, preferably - at a slow rate. Prepared wheat flour is sautéed in melted fat. The above-mentioned ingredients are mixed with tomato paste, acetic acid, sugar, culinary salt and hot black pepper under oxygen-free conditions to obtain side dish. Prepared beef is cut, stuffed with salted pork fat and fried in melted fat. Beef, garnish and bone broth are packaged, vacuum-sealed and sterilised which finally yields the target finished product.
EFFECT: pre-cooked food digestibility improvement.
