FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting, blanching and straining white roots and raw onions, cutting and freezing asparagus and herbs, cutting pheasant fillet, browning wheat flour in melted butter, mixing the listed components with egg yolks, table salt, citric acid, nutmeg, hot black pepper and bay leaves under oxygen-free conditions, packing the obtained mixture and bone broth, sealing and sterilisation.
EFFECT: preserved food has good digestibility.
