FIELD: food production process.
SUBSTANCE: proposed special-purpose fish-and-vegetable preserve preparation process is as follows: onions and white vegetables are cut, blanched and strained; champignon mushrooms and lemons are sliced, blanched and minced; asparagus are frozen and minced; wheat flour is sautéed in melted butter; fish fillet is minced. The above-mentioned ingredients are mixed with fish broth, culinary salt and CO2-extracts of the specified species myxomycetes biomass, hot black pepper and laurel lea. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: increased digestibility of preserve space meals as compared to similar pre-cooked foods.
41 cl
