FIELD: technology of food products making.
SUBSTANCE: method of preserved food cooking includes cutting and freezing of potherbs, cutting eel fillet and smoked meat, freezing of fresh green peas, cutting and blanching of prunes, mixing of specified components without oxygen access with sugar, table salt and black bitter pepper, packing of prepared mixture and bone broth, sealing and sterilisation.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
