FIELD: food production process.
SUBSTANCE: proposed soup preserve preparation process is as follows: laminaria, parsley root and onions are cut and blanched; carrots are blanched and chopped; lemons are blanched and strained; asparagus and green parsley are chopped and frozen; duck and prawn meat is chopped. The above-mentioned ingredients are mixed with wheat flour, vegetable oil, culinary salt and bayberry under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility.
