FIELD: alimentary products, preservation.
SUBSTANCE: invention deals with the process of production of preserved pre-cooked first-course lunches. The preserve production process includes the following activities: chopping carrots, white vegetables and onions and sauting them in melted butter, slicing and blanching potatoes, cutting and freezing sorrel, freezing and chopping fresh green leaves of stinging nettle, sauting wheat flour, chopping meat, mixing the above-mentioned ingredients with culinary salt, hot black pepper and laurel lea under oxygen-insulation conditions, packaging the mix and meat-and-bone broth, 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 preserves characterised by enhanced digestibility properties.
