FIELD: food products; production technology of first courses canned concentrates.
SUBSTANCE: preserves are prepared with the help of cutting and blanching of potato and pickles, cutting and sauting in melted fat of carrot, parsley roots, celery roots and onion, cutting and freezing of spinach and greens, cutting of heart, sauting of wheat flour. Then the listed components are mixed without access of oxygen with sour cream, salt, black pepper and laurel leaf. Received mixture and bone broth are packed, sealed and sterilized.
EFFECT: improved digestibility.
