FIELD: food industry.
SUBSTANCE: preserved food is cooked by cutting and blanching of paprika, tomatoes and bananas, frying and crushing of peanuts, cutting and freezing of coriander greens, cutting of shrimp meat, boiling of rice until mass doubles. Then specified components are mixed without oxygen access with sugar corn, lemon juice, table salt, calcium citrate and black bitter pepper, prepared mixture and vegetable oil are packed, sealed and sterilised.
EFFECT: preparation of preserved food with higher assimilability.
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