FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: potatoes are sliced and blanched, carrots are blanched and chopped, horseradishes are blanched and grated, fresh green peas are frozen, brined cucumbers are sliced. The above-mentioned ingredients are mixed with mayonnaise, sugar and culinary salt under oxygen-free conditions to produce the garnish. Sturgeon flesh is cut. The sturgeon flesh, garnish and sour cream are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
