FIELD: food industry.
SUBSTANCE: method envisages the following operations. The formulation ingredients are pre-processed according to the traditional technology. White roots and raw onions are cut, blanched and strained. Prepared asparagus and herbs are cut and frozen, preferably - at a slow rate (for asparagus). Herbs is preferably to freeze at a fast rate. Prepared pheasant flesh is cut. Prepared wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with white dry wine, culinary salt, citric acid, hot black pepper and bay leaves under oxygen-free conditions. Resultant mixture and bone broth are packed at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product.
EFFECT: invention allows to increase digestibility of culinary dish.
