FIELD: food production process.
SUBSTANCE: preserved food is cooked by carrots and onions cutting, browning in melted butter and mincing, potatoes and parsley roots cutting, blanching and mincing, fresh green peas and green freezing and mincing, meat cutting and mincing. The above-mentioned ingredients are mixed with bone broth, culinary salt and CO2-extracts of hot black pepper and laurel lea. Prepared mixture is packed into aluminium tubes, sealed and sterilised.
EFFECT: enhanced digestibility.
