FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen eggs, cutting and blanching of potatoes and onions, blanching and cutting of carrots, cutting and freezing of dill, cutting of calamari fillet and pickled cucumbers, freezing of fresh green peas, mixing of the said components without oxygen access with table salt, calcium lactate and black bitter pepper, packing of prepared mixture and sour cream, sealing and sterilisation.
EFFECT: higher digestibility.
