FIELD: food production process.
SUBSTANCE: preserve preparation process is as follows. Parsley roots and onions are chopped, blanched and strained. Carrots are blanched and strained. Horseradishes are blanched and minced. Meat is cut and minced. Fresh green peas and green vegetables are frozen and minced. Wheat flour is sautéed in melted butter. The above-mentioned ingredients are mixed with milk, sour cream, sugar, culinary salt, citric acid and CO2 extracts of the specified species myxomycete biomass, hot black pepper and laurel lea. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
41 cl
