FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes and onions, cutting and freezing of green onions, cutting of sable fillet, mixing of specified components without oxygen access with acetic acid, table salt, calcium acetate and black bitter pepper, packing of prepared mixture and vegetable oil, sealing and sterilisation.
EFFECT: preserved food has higher assimilability.
