FIELD: food production process.
SUBSTANCE: proposed preserve preparation method envisages carrots, parsley roots, celeriacs and onions being cut and sautéed in tallow and potatoes being sliced and blanched. Cress and green vegetables are chopped and frozen. Heart meat and brined cucumbers are chopped. Wheat flour is sautéed. The above-mentioned ingredients are mixed with sour cream, cucumber brine, culinary salt, hot black pepper and laurel lea under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues.
