FIELD: food industry.
SUBSTANCE: preserves are prepared in the following way: cucumbers are cut, blanched and minced with the chopper, horseradish is blanched and minced with chopper, lettuce, green onion and dill are frozen and minced with chopper, spinach and sorrel are frozen and cut, beluga fillet is minced with chopper, kvass is boiled. The above components are mixed with sugar, table salt and CO2-extracts of biomasses of the specified kind of micromycet. The produced mix is packed in the aluminium tubes, hermitised and sterilised.
EFFECT: allows to prepare preserves which are characterised by higher digestibility compared to the analogous culinary product.
41 cl
