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