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. Scallop and crawfish meat is minced with chopper. Kvass is boiled. The above components are mixed with sugar and table salt without access of oxygen. The produced mix is packed in aluminium tubes at the specified ratio of components. Sealing and sterilisation are done.
EFFECT: allows to prepare preserves characterised by higher digestibility.
