FIELD: food production process.
SUBSTANCE: chicken eggs are boiled, peeled and chopped; runner beans are green onions chopped and frozen; cucumbers are chopped and blanched. Beef is chopped. The above-mentioned ingredients are mixed with calcium ascorbate under oxygen-free conditions. Soy sauce is blended with sour cream. The resultant mixtures are packaged, vacuum-sealed and sterilised.
EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 1,3·105 to 1,5·105).
