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 is cut and minced with chopper, partridge meat is 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.
