FIELD: alimentary products, preservation.
SUBSTANCE: invention deals with the process of production of preserved concentrated pre-cooked first-course lunches. The preserve production process includes the following activities: chopping carrots, parsley roots and onions and sauting them in melted butter, slicing and blanching potatoes, cutting and freezing greens, slicing sea scallop meat, freezing fresh green peas, mixing the above-mentioned ingredients with tomato paste, culinary salt, hot black pepper and laurel lea, packaging the mix and culinary water, vacuum sealing and sterilisation. The process enables production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind.
EFFECT: production of enhanced digestibility preserves.
