FIELD: technology of food products making.
SUBSTANCE: method of preserved food production includes cutting and freezing of sorrel and thyme, onions cutting and browning in melted butter, mixing of the said components without oxygen access with table salt, black bitter pepper and bay leaf, boiling, peeling and cutting of hen eggs, cutting of European carp fillet, sequential packing of European carp fillet, hen eggs, prepared mixture and fish broth, sealing and sterilisation.
EFFECT: higher digestibility as compared to similar culinary dish.
