FIELD: technology of food products making.
SUBSTANCE: method of preserved food making includes boiling, peeling and cutting of hen's eggs, cutting and blanching of cucumbers, cutting and freezing of green onions and parsley, cutting of fish fillet, mixing of specified components without oxygen access with sour cream, table salt, calcium lactate, mustard and black bitter pepper, kvass boiling, packing of prepared mixture and kvass, sealing and sterilisation.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
