FIELD: food production process.
SUBSTANCE: meat and vegetable preserves includes cutting, browning in the melted fat and straining part of carrots, parsley roots, celery and onion; cutting and blanching potatoes, blanching and cutting the remaining part of carrots; freezing fresh green peas; browning in the melted fat wheat flour and mixing of the listed components without oxygen access with milk, tomato paste, acetic acid, sugar, table salt and black bitter pepper to prepare garnish; cutting, larding salt pork and frying in the melted fat beef; packing beef, garnish and bone broth, sealing and sterilising.
EFFECT: high digestibility.
