FIELD: food industry.
SUBSTANCE: preserved food is cooked by onions and garlic cutting and browning in vegetable oil, cutting and blanching of tomatoes, cutting and freezing of parsley and coriander, cutting of mussel meat. Specified components are mixed without oxygen access with hen's eggs, lemon juice, tomato paste, table salt, cumin and black bitter pepper. Prepared mixture and vegetable oil are packed, sealed and sterilised.
EFFECT: preparation of preserved food with higher assimilability.
