FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. The preserves preparation process is as follows: white roots and onions are cut, blanched and strained; sweet beans and greens are sliced and frozen; pheasant flesh is chopped, wheat flour is browned in melted butter. The above-mentioned ingredients are mixed with egg yolks, cream, culinary salt, citric acid, nutmeg, hot black pepper and bay leaf under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: invention provides for producing new canned food with high digestibility as compared to similar cookery dish.
