FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by chicken meat cutting and frying in melted butter, cutting and freezing of coriander and parsley, chopping of walnuts, mixing of specified components without oxygen access with acetic acid, table salt, ginger, hot red pepper, cinnamon and cloves, packing of prepared mixture and bone broth, sealing and sterilisation.
EFFECT: higher assimilability.
