FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: leeks are chopped, sautéed in melted butter and minced; carrots are blanched and minced; garlic is blanched and strained; green parsley, dill, celery, basil and peppermint are frozen and minced. Chicken fillet and walnut kernels are minced. The above-mentioned ingredients are mixed with orange juice, bone broth, culinary salt and CO2-extract of hot black pepper. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 6,3·104 to 7,4·104).
