FIELD: food industry.
SUBSTANCE: preserves are prepared in the following way: eggs are boiled, peeled and minced with chopper, cucumbers are cut, blanched and minced with chopper, green onion and greens are frozen and minced with chopper, veal and hazel-grouse meat is fried in melted butter and minced with chopper, kvass is boiled. The above components are mixed with sour cream, table salt and CO2-mustard extract. The produced mix is packed in aluminium tubes, sealed and sterilised.
EFFECT: allows to extend the range of technical means and dishes used for preparation of preserves of the new type which make it possible to increase their digestibility.
