FIELD: food production technology.
SUBSTANCE: preserved food is made by boiling, shelling and cutting chicken eggs, cutting chicken and mutton, cutting and blanching sweet pepper, tomatoes, onions and cucumbers, cutting and freezing spring onions, garlic and parsley leaves. The specified ingredients are mixed with vegetable oil, acetic acid, salt, hot black pepper and sweet red pepper without access for oxygen. The obtained mixture and tomato juice are packed, pressurized and sterilized.
EFFECT: preserved food has enhanced digestibility.
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