FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by chicken meat cutting and frying in vegetable oil, cutting and blanching of onions, blanching and cutting of garlic, cutting and freezing of green onions and parsley, mixing of specified components without oxygen access with corn flour, lemon juice, table salt, black bitter pepper and bay leaf, packing of prepared mixture and chicken blood, sealing and sterilisation.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
