FIELD: food industry.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of tomatoes, paprika, radishes, onions and black olives, cutting and freezing of lettuce, parsley and basil, cutting of tuna fish fillet and anchovies. Specified components are mixed without oxygen access with acetic acid, table salt, calcium acetate and black bitter pepper. Prepared mixture and vegetable oil are packed, sealed and sterilised.
EFFECT: preparation of preserved food with high assimilability.
