FIELD: food industry.
SUBSTANCE: preserved food is cooked by boiling, peeling and mincer grinding of hen's eggs. Potatoes are cut, blanched and ground in mincer, spinach and sorrel are frozen and chopped, green onions and dill are frozen and ground in mincer. Scallop meat is ground in mincer, specified components are mixed with sour cream, drinking water, sugar and table salt. Prepared mixture is packed in aluminium tubes, sealed and sterilised.
EFFECT: expands arsenal of technical facilities and dishes that are used in production of new preserved food, which allows to increase assimilability from 4.2·104 to 5.1·104.
