FIELD: food production process.
SUBSTANCE: proposed preserve preparation method envisages the formulation ingredients being pre-processed as follows: chicken eggs are boiled, peeled and minced; onions, are cut, sautéed in melted butter and minced; potatoes and parsley roots are sliced, blanched and minced; green onions and green vegetables are frozen and minced; sorrel and spinach are frozen and chopped; meat is cut and minced; wheat flour is sautéed. The above-mentioned ingredients are mixed with sour cream, bone broth; culinary salt and CO2-extracts of the specified species myxomycetes biomass, hot black pepper and laurel lea. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: improved digestibility of the target finished product.
41 cl
