FIELD: food industry.
SUBSTANCE: carrots, white roots and raw onions are cut, browned in melted butter and strained; sugar peas and herbs are cut and frozen. Rabbit meat is cut; wheat flour is browned in melted butter, above-mentioned ingredients are mixed with tomato paste, sugar, culinary salt, hot black pepper and bay leaves under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: this serves to extend and diversify the armoury of methods and foodstuff used for production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind; digestibility index of the preserve is equal from 7,9·104 to 12,4·104.
