FIELD: technology of food products making.
SUBSTANCE: recipe components are prepared. Hen eggs are boiled, peeled and cut. Potatoes and apples are cut and blanched. Carrots are blanched and cut. Green onions and dill are cut and frozen. Calamari fillet is cut, and fresh green peas are frozen. The aforesaid components are mixed without oxygen access with table salt, calcium lactate and black bitter pepper. Then prepared mixture and sour cream are packed, sealed and sterilised. Present method expands arsenal of technical facilities and dishes used in production of new preserved food allowing for an increase in their digestibility. Digestibility of preserved food makes 1.4·105, while that of dish used for production of preserved food amounts to 1.1·105.
EFFECT: higher digestibility as compared to similar culinary dish.
