FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: cucumbers are sliced, blanched and minced; horseradishes are blanched and minced; lemon peel is blanched and strained; lettuce, green onions and green dill are frozen and minced; spinach and sorrel are frozen and chopped; crab and crawfish meat is minced; kvass is boiled. The above-mentioned ingredients are mixed with sugar, culinary salt and CO2-extract of the specified species myxomycetes biomass. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: increased digestibility of preserve space meals as compared to similar pre-cooked foods.
