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 aforesaid components are mixed without oxygen access with acetic acid, sugar, table salt, calcium acetate and black bitter pepper, prepared mixture and vegetable oil being packed, sealed and sterilised.
EFFECT: higher digestibility as compared to similar culinary dish.
