FIELD: food industry.
SUBSTANCE: canned food is cooked by white bread soaking in milk and chopping, beef and pork cutting and chopping. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted fat to make collops. Carrots, parsley root and raw onions are cut, browned in melted fat and strained. Greens are cut and frozen. Fresh green peas are frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, raw onions, green peas, herbs, wheat flour, tomato paste, acetic acid, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The collops, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised. Digestibility index of the preserve is equal to 2.2·105.
EFFECT: enhanced preserve digestibility.
