FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes, cucumbers, tomatoes and radishes, cutting and freezing of lettuce, green onions and parsley, cutting of herring fillet, mixing of specified components without oxygen access with acetic acid, sugar, table salt, calcium acetate, black bitter pepper and CO2-extract of pyrolysis timber, packing of prepared mixture and vegetable oil, sealing and sterilisation.
EFFECT: preserved food has higher assimilability.
