FIELD: food industry.
SUBSTANCE: proposed preserve preparation method envisages the following operations. The formulation ingredients are pre-processed according to the traditional technology. Prepared cucumbers are cut and blanched. Prepared horseradish is blanched and strained. Prepared twist of lemon peel is blanched and strained, prepared lettuce, green onion and dill is cut and frozen, preferable at fast rate. Pre-processed sorrel and spinage are cut and frozen, preferably - at a slow rate, and then chopped. Pre-processed sturgeon fillet is sliced. The above-mentioned ingredients are mixed with sugar, culinary salt and calcium citrate under oxygen-free conditions. Kvass is boiled till foaming stops. The resultant mixture and kvass are packaged at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product.
EFFECT: invention allows to increase digestibility of culinary dish.
