FIELD: technology of food products making.
SUBSTANCE: preserved food is made by means of cutting and freezing of potherbs, cutting of eel and meat fillets, freezing of fresh green peas, cutting and blanching of prunes. After that specified components are mixed without oxygen access with sugar, table salt, CO2-extract of pyrolysis timber and black bitter pepper, prepared mixture and bone broth are packed, sealed and sterilised.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
