FIELD: food industry.
SUBSTANCE: preserved food is cooked by carrots, parsley roots and onions cutting, browning in melted butter and straining. Green is chopped and frozen; fresh green peas are frozen. Wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with milk, tomato paste, sugar, culinary salt, hot black pepper and bay leaf under oxygen-free conditions. The meat is cut. Meat is packed with the obtained mixture and bone broth at specific ratio of components. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
