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 and tomatoes, cutting and freezing of green onions and dill, cutting of skin-free salted herring fillet, mixing of specified components without oxygen access with sugar, calcium lactate, mustard and black bitter pepper, packing of prepared mixture and sour cream, sealing and sterilisation.
EFFECT: preserved food has higher assimilability.
