FIELD: food production process.
SUBSTANCE: proposed preserve preparation method envisages the formulation ingredients being pre-processed as follows: carrots and onions are cut, sautéed in melted butter and minced; potatoes, vegetable marrows and parsley roots are sliced, blanched and minced; beet tops and green vegetables are frozen and minced; goose meat is minced; beans are boiled till double increase of weight and minced. The above-mentioned ingredients are mixed with sour cream, bone broth; tomato paste, culinary salt, citric acid 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
