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