FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of tomatoes, cucumbers and onions, cutting and freezing of green onions and potherbs, cutting of calamari fillet. Then the said components are mixed without oxygen access with table salt, calcium acetate and black bitter pepper, prepared mixture and sour cream being packed, sealed and sterilised.
EFFECT: higher digestibility as compared to similar culinary dish.
