| 摘要 |
FIELD: food industry. ^ SUBSTANCE: preserves are prepared by cutting, frying in melted butter and crushing of mackerel fillet with a mincer, freezing and crushing of cress-salad and green onion with a mincer. The listed components are mixed with sour cream, salt and CO2-extracts of biomasses of the specified kind of micromycet; bitter black pepper, hot red pepper and mustard. The produced mix is packed in aluminium tubes, hermetised and sterilised. ^ EFFECT: allows to produce preserves which are characterised by the increased digestibility. ^ 41 cl |
