FIELD: food industry.
SUBSTANCE: preserved food is cooked by carrots and onions cutting and browning in vegetable oil, cutting and freezing of parsley and celery, cutting of sausages, cheese grating. Then specified components are mixed without oxygen access with wheat flour, beer, acetic acid, sugar, table salt, mustard, black bitter pepper and red hot pepper, prepared mixture and chicken broth are packed, sealed and sterilised.
EFFECT: preparation of preserved food with high assimilability.
