FIELD: food industry.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, paprika, tomatoes, garlic and green olives, cutting and freezing of spinach, capers, green onions and parsley, cutting of cod fillet, mixing of specified components without oxygen access with melted butter, lemon juice, table salt, cumin and black bitter pepper, packing of prepared mixture and fish broth, sealing and sterilisation.
EFFECT: allows to produce preserved food with high assimilability.
