FIELD: food industry.
SUBSTANCE: method includes preparation of recipe components according to the traditional technology. White roots and onions are cut, blanched and strained. The prepared runner beans and greens are cut and exposed to freezing, runner beans are frozen preferably at slow rate and greens are frozen at fast rate. Poultry flesh is cut. Wheat flour is sauteed in melted butter. Egg yelk is separated from the prepared hen's eggs. The above-mentioned ingredients are mixed with table salt, citric acid, nutmeg, black bitter pepper and bay leaves without oxygen access. The resultant mixture and bone broth are packed at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product.
EFFECT: pre-cooked food digestibility improvement.
