FIELD: food production process.
SUBSTANCE: proposed preserve preparation method envisages green onions being chopped and frozen and horseradishes being blanched and grated. The above-mentioned ingredients are mixed with sugar, culinary salt, calcium lactate, hot black pepper and laurel lea under oxygen-free conditions. Rabbit meat is sliced. The rabbit meat, resultant mixture and sour cream are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
