FIELD: alimentary products, preservation.
SUBSTANCE: invention deals with the process of production of concentrated preserved pre-cooked first-course lunches. The preserve production process includes the following activities: slicing and chopping pork, chopping shrimp meat, blanching and chopping ginger, freezing and chopping bear's onions, mixing the above-mentioned ingredients with chicken eggs, culinary salt and hot black pepper under oxygen-insulated conditions to produce uniform consistency mince, forming the mince into small ball shapes, slicing and blanching mushrooms, cutting and freezing runner beans and green parsley, chopping ham, mixing the mushrooms, runner beans, green parsley and ham with starch, culinary salt, hot black pepper and laurel lea under oxygen-insulated conditions to produce uniform consistency mix, packaging the mix, shrimp balls 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.
