FIELD: technology of food products making.
SUBSTANCE: method of preserved food making includes onion cutting and browning in melted butter, cutting and blanching of parsley root, cutting and freezing of dill, cutting of tuna fish fillet and pickled cucumbers, freezing of fresh green peas, mixing of specified components without oxygen access with tomato paste, table salt and black bitter pepper, packing of prepared mixture and fish broth, sealing and sterilisation.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
