FIELD: food industry.
SUBSTANCE: meat and vegetable preserved food is cooked by cutting and freezing of asparagus and green, mixing under oxygen-free conditions with table salt and black bitter pepper, cutting, beating, wetting in liaison, breading with wheat flour and frying in melted butter of beef, packing beef, prepared mixture and melted fat, sealing and sterilisation.
EFFECT: production of tinned food which has improved digestibility.
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