FIELD: food production process.
SUBSTANCE: preserves are prepared by wheat bread soaking in drinking water and chopping; beef cutting and chopping; mixing the above-mentioned components with table salt and black bitter pepper to obtain cutlet mass; its forming to obtain collops; carrots, white roots raw onions and leek cutting, browning in melted butter and straining; turnip cutting and blanching, French beans and herbs cutting and freezing; fresh green peas freezing, wheat flour browning in melted butter; carrots, white roots, raw onions, leek, turnip, French beans, green peas, herbs, wheat flour, milk, sugar, table salt, citric acid, black bitter pepper and bay leaves mixing under oxygen-free conditions; packing collops, obtained mixture and bone broth; sealing and sterilising.
EFFECT: expansion of technical facilities and dishes arsenal used in production of preserved food with higher digestibility.
