FIELD: technology of food products making.
SUBSTANCE: method is implemented by hen's eggs boiling, peeling and grinding in mincer. Cucumbers are cut, blanched and ground in mincer. Green onions and parsley are frozen and ground in mincer. Fish fillet is ground in mincer, kvass is boiled. Specified components are mixed with sour cream, table salt and CO2-extracts of biomass of preset type of micromycete, mustard and black bitter pepper. Prepared mixture is packed into aluminium tubes, sealed and sterilised at certain ratio of components.
EFFECT: product of higher assimilability.
