FIELD: food production process.
SUBSTANCE: preserve production process includes the following activities: boiling, peeling and cutting of eggs. Carrots, parsley roots and raw onions are cut and browned in melted fat. Potatoes are cut and blanched, beet-roots are chopped and blanched. Green is cut and frozen, sorrel and spinach are frozen and chopped. Goose meat is cut. Beans are boiled till double increase of weight. Wheat flour is sautéed in melted fat. The above-mentioned ingredients are mixed with sour cream, acetic acid, sugar, culinary salt and hot black pepper and laurel leaves under oxygen-free conditions. This mixture is packed as well as bone broth with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: enhanced digestibility.
