FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by onions and tomatoes cutting and browning in vegetable oil, coriander cutting and freezing, cutting of shellfish meat, manioc flour browning in vegetable oil, mixing of the said components without oxygen access with lemon juice, table salt and black bitter pepper, packing of prepared mixture and coconut milk with preset ratio of components, sealing and sterilisation.
EFFECT: higher digestibility.
