FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: carrot, parsley roots and parsnip roots and are grated and browned in vegetable oil, spinach and sorrel are frozen and cut, chicken liver is cut, wheat flour is browned in melted butter, listed components are mixed without oxygen access with sour-cream, salt and calcium ascorbate. The resultant mixture and chicken broth are packaged, vacuum-sealed and sterilised.
EFFECT: new canned dietary food features increased digestibility as compared to a similar dish.
