FIELD: food industry.
SUBSTANCE: preserved food is cooked by cutting and freezing of sorrel and thyme, onions cutting and browning in melted butter, mixing of specified components without oxygen access with table salt, black bitter pepper and bay leaf, boiling, peeling and cutting of hen's eggs, cutting of carp fillet, successive packing of carp fillet, hen's eggs, prepared mixture and fish broth, sealing and sterilisation.
EFFECT: allows to produce preserved food with high assimilability.
