FIELD: technology of food products making.
SUBSTANCE: method of preserved food cooking includes pork cutting and frying in vegetable oil, cutting and browning in vegetable oil of part of onions, cutting and blanching of parsley root and remaining part of onions, blanching and cutting of carrots, cutting and freezing of chicory and parsley, beating of hen's eggs, cheese grating, mixing of specified components without oxygen access with sugar, table salt and CO2-extract of pyrolysis timber, packing of prepared mixture and meat-and-bone broth, sealing and sterilisation.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
