FIELD: food production process.
SUBSTANCE: proposed preserve preparation process envisages mutton being sliced, fried in melted butter and minced, onions and cherry plums being cut and blanched. Garlic is blanched and minced; cilantro, green parsley and dill are chopped and frozen. The above-mentioned ingredients are mixed with culinary salt and hot black pepper under oxygen-free conditions; the resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues.
