FIELD: food industry.
SUBSTANCE: method is implemented by boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes. Part of carrots are blanched and cut. Parsley roots, onions and the remaining part of carrots are cut, browned in margarine and strained. Lettuce and parsley green are cut and frozen. Wheat flour is browned in margarine. Rabbit meat is cut. The above-mentioned ingredients are mixed with yoghurt, tomato paste, sugar, culinary salt, calcium ascorbate, hot black pepper and laurel leaf under oxygen-free conditions. This mixture is packed as well as bone broth with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
