FIELD: food production process.
SUBSTANCE: preserves are cooked by cutting, browning in vegetable oil and partial straining carrots, parsley roots and onions, shredding and freezing white cabbage, boiling soya till double increase in weight, rubbing cheese, browning wheat flour. The above-mentioned ingredients are mixed with breadcrumbs, tomato paste, acetic acid, sugar, culinary salt, hot black pepper and bay leaf under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
