FIELD: food production process.
SUBSTANCE: preserves are prepared by soaking in milk and chopping wheat bread; chopping blackcock flesh and raw tallow; mixing the above-mentioned components with table salt and black bitter pepper to obtain cutlet mass; its forming; breading in wheat crumbs and frying in the melted butter to obtain collops; cutting, browning in the melted butter and straining carrots, parsley roots and raw onions; cutting and freezing runner beans and greens; browning in the melted butter wheat flour; mixing in the oxygen free conditions carrots, parsley roots, raw onions, runner beans, greens, wheat flour, tomato paste, sugar, table salt, black bitter pepper and laurel leaves; packing collops, obtained mixture and bone broth; sealing and sterilising.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
