FIELD: food products.
SUBSTANCE: method is implemented by cutting, blanching and straining of white roots and raw onions. Fresh green peas and herbs are frozen. Poultry meat is minced. Wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with bone broth, white dry wine, culinary salt, citric acid and CO2-extracts of bitter black pepper and bay leaf. The received mix is packed in aluminium tubes at the certain outflow capacity of components. Then hermetic sealing and sterilisation follow.
EFFECT: product digestibility improvement.
