FIELD: food production process.
SUBSTANCE: marrows, paprika and onions are cut and blanched, carrots are cut and blanched. Green dill is chopped and frozen. Turkey fillet is chopped. The above-mentioned ingredients are mixed with culinary salt and laurel leaf under oxygen-free conditions. The resultant mixture and culinary water are packaged, vacuum-sealed and sterilised.
EFFECT: this serves to extend and diversify the armoury of methods and foodstuff used for production of new preserves characterised by enhanced digestibility properties from 9,1·104 to 12,6·104as compared to traditional pre-cooked products of the kind.
