| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method provides for preparation by traditional technology of recipe components. Hen's eggs are boiled, peeled and cut. Prepared cucumbers are cut and blanched. Prepared spring onions and herbs and cut and subjected to freezing, preferably fast one. Prepared veal and hazel grouse meat are cut. The said components are mixed at the oxygen-free conditions with the sour cream, sugar, sodium chloride, calcium ascorbate and mustard. Kvass is boiled till foaming stops. The obtained mix and kvass is packed, hermetically sealed and sterilized producing the desired product. ^ EFFECT: invention allows increasing assimilability of culinary dish. |
