FIELD: food industry.
SUBSTANCE: preserves are prepared by cutting, blanching and straining white roots and raw onions, freezing sugar peas and greens mincing pheasant fillet, browning in melted butter wheat flour. The listed components are mixed with bone broth, white dry wine, culinary salt, citric acid and CO2-extracts of bitter black pepper and bay leaf. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised. Herewith the components are used at given quantities.
EFFECT: expansion of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.
