FIELD: food production process.
SUBSTANCE: proposed preserve preparation method is as follows: carrots, parsley roots and onions are sliced, sautéed in melted butter and minced; meat is sliced 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, bone broth, tomato paste, sugar, culinary salt, citric acid and CO2-extracts of the specified myxomycetes species biomass, hot black pepper and laurel lea. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: improvement of the special-purpose preserve digestibility as compared to similar pre-cooked foods.
41 cl
