FIELD: technology of food products making.
SUBSTANCE: method of preserved food making includes chicken meat cutting and frying in vegetable oil, garlic grating and browning in vegetable oil, cutting and blanching of potatoes, tomatoes and onions, cutting and freezing of parsley, blanching and cutting of carrots, boiling until rice mass doubles, mixing of specified components without oxygen access with table salt, packing of prepared mixture and bone broth, sealing and sterilisation.
EFFECT: new preserved food has higher assimilability compared to similar culinary dish.
