FIELD: technology of food products making.
SUBSTANCE: preserved soup is prepared by means of hen's eggs boiling, peeling and cutting. Fish fillet is cut, coated with wheat flour and fried in vegetable oil. Potatoes and cucumbers are cut and blanched, rhubarb, green onions and potherbs are cut and frozen. Specified components are mixed without oxygen access with sour cream, sugar, table salt and calcium ascorbate. Prepared mixture and drinking water are packed, sealed and sterilised.
EFFECT: expansion of technology and dishes arsenal for production of new preserved food with higher assimilability.
