FIELD: food production technology.
SUBSTANCE: preserved food is made by boiling, shelling and cutting chicken eggs, cutting and blanching potatoes, tomatoes, cucumbers and prunes, blanching and cutting carrots, shredding and freezing fresh white cabbage, cutting and freezing spring onions, freezing fresh green peas, cutting pork. The specified ingredients are mixed with acetic acid, sugar, salt, calcium ascorbate, hot black pepper without access for oxygen. The obtained mixture and sour cream are packed, pressurized and sterilized.
EFFECT: preserved food has enhanced digestibility.
