FIELD: food production technology.
SUBSTANCE: tinned food is produced by cutting onions, garlic and dried mushrooms, browning them in melted butter and mincing, freezing and mincing fresh green peas, lettuce, celery and parsley, cutting, blanching and mincing paprica, mincing ham. Then said components are mixed with meat and bone broth, salt and CO2 extracts of specified micromycetes biomass, paprica and black pepper. Resulting mixture is packed into aluminium tubes, pressurised and sterilised.
EFFECT: new preserves for space meals have improved assimilability compared to similar culinary dish.
41 cl
