FIELD: food production process.
SUBSTANCE: canned food is cooked as follows: white roots and raw onions are sliced, blanched and strained; asparagus and herbs are frozen; pheasant meat is shredded; wheat flour is sautéed in melted butter. The above-mentioned ingredients are mixed with bone broth, white dry wine, culinary salt, citric acid and CO2-extracts of the specified mycromycetes species biomass, hot black pepper and laurel leaf. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
41 cl
