FIELD: technology of food products making.
SUBSTANCE: invention is related to technology of making preserved first courses. Method of preserved food making includes boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes and cucumbers, cutting and freezing dill, cutting of scallop meat, freezing of fresh green peas, mixing of specified components without oxygen access with sour cream, sugar, table salt, calcium lactate and mustard, kvass boiling, packing of prepared mixture and kvass, sealing and sterilisation.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
