FIELD: food industry.
SUBSTANCE: preserves are prepared in the following way: carrot, parsley root, celery root and onion are cut, browned in melted butter and minced with chopper, potato is cut, blanched and minced with chopper, spinach and greens are frozen and mixed with chopper, heart and pickled cucumbers are minced with chopper, wheat flour is browned. The above components are mixed with sour cream, cucumber brine, bone broth, table salt and CO2-extracts of biomasses of the specified kind of myxomycet, black bitter pepper and bay leaf. The produced mix is packed into aluminium tubes, hermetised and sterilised.
EFFECT: allows to produce preserves characterised by higher digestibility compared to analogous culinary product.
41 cl
