FIELD: food industry.
SUBSTANCE: method is performed by cutting and browning carrots, parsley roots and onions in vegetable oil. Garlic and orange peel are blanched and strained. Green parsley and celery are cut and frozen. The above-mentioned ingredients are mixed with tomato paste, culinary salt, hot black pepper, bayberry and bay leaf under oxygen-free conditions. Veal is cut, beaten, coated with wheat flour and fried in vegetable oil; veal is packed with prepared mixture and white dry wine at specified ratio of components. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
