FIELD: alimentary products, preservation.
SUBSTANCE: preparation of recipe ingredients. The preserve production process includes the following activities: slicing and blanching potatoes, cucumbers and onions, cutting and freezing bunch onion and greens, cutting salty herring fillet and brined mushrooms, mixing the above-mentioned ingredients with vinegar, sugar, culinary salt, calcium acetate, mustard and hot black pepper under oxygen-insulated conditions, packaging the mix and mayonnaise, vacuum sealing and sterilisation. This serves to extend and diversify the armoury of methods and foodstuff used for production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind. Digestibility index of the preserve is equal to 10.6·104, while that of the foodstuff used for its preparation - only 7.1·104.
EFFECT: production of enhanced digestibility preserves.
