FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of cucumbers, blanching and cutting of beetroot and carrots, cutting and freezing of green onions and potherbs, cutting of beef. Specified components are mixed without oxygen access with sour cream, acetic acid, sugar, table salt and calcium acetate. Prepared mixture is packed with bone broth, sealed and sterilised.
EFFECT: expansion of arsenal of technical facilities and dishes for production of new preserved food.
