FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: skinned-off swordfish fillet is sliced, fried in melted butter and minced; garlic is strained and sautéed in melted butter; tomatoes are sliced, blanched and minced; green onions and cress are frozen and minced. The above-mentioned ingredients are mixed with white dry wine, sake, lemon juice, culinary salt and CO2-extracts of the specified species myxomycetes biomass, hot black pepper and hot chili pepper. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
