FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: potatoes are sliced and blanched, carrots are blanched and chopped, horseradishes are blanched and grated, fresh green peas are frozen, brined cucumbers are sliced. Flesh of starred sturgeon is cut and packed with garnish and fish broth, sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
