FIELD: food industry.
SUBSTANCE: canned food is cooked by raw onions cutting, browning in melted butter and mincing, fresh green peas and parsley leaves freezing and mincing, ham mincing. The above mentioned components are mixed with meat and bone broth, tomato paste, table salt and CO2-extracts of specified micromitset biomass and black pepper. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: production of canned food with increased assimilability compared to similar culinary dish.
41 cl
