FIELD: food production process.
SUBSTANCE: canned food is cooked as follows: carrots, white roots and raw onions are sliced, sautéed in melted butter and strained; sugar peas and herbs are frozen; pheasant is shredded; wheat flour is sautéed in melted butter. The above-mentioned ingredients are mixed with bone broth, tomato paste, sugar, culinary salt 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.
