FIELD: technology of food products making.
SUBSTANCE: preserved food is prepared by means of potatoes cutting and blanching, cutting and blanching of carrots, cutting and freezing of lettuce and green onions, cutting of calamari fillet, pickled cucumbers and sauerkraut. After that specified components are mixed without access of oxygen with table salt, calcium lactate and black bitter pepper, prepared mixture and sour cream are packed, sealed and sterilised.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
