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 partridge meat are cut, fried in melted butter and minced with chopper, kvass. The above components are mixed with sour cream, sugar, table salt and CO2-mustard extract. The produced mix is packed in aluminium tubes, hermetised and sterilsed.
EFFECT: allows to extend the range of technical means and dishes used for production of the new type preserves which makes it possible to increase their digestibility.
