FIELD: food industry.
SUBSTANCE: recipe components are prepared. Onions and skin-free eel fillet is cut and jointly fried in melted butter. Spinach, parsley, thyme and chervil are cut and frozen. Specified components are mixed without oxygen access with sour cream, hen's eggs, table salt and black bitter pepper. Then prepared mixture and dry white wine are packed, sealed and sterilised. Assimilability of preserved food makes 2.6·105, and assimilability of dish used for preserved food production -2.2·105.
EFFECT: expands arsenal of technical facilities and dishes used in production of new preserved food, which allow to increase their assimilability.
