FIELD: food production process.
SUBSTANCE: proposed preserve preparation method envisages the formulation ingredients being pre-processed 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; sturgeon fillet is minced; kvass is boiled. The above-mentioned ingredients are mixed with sugar, culinary salt and CO2-extract of Pythium, Saprolegnia or Mortierella. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
41 cl
