FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of apples, cucumbers, onions and tomatoes, cutting and freezing of lettuce and parsley, cutting of skin-free cod fillet. Specified components are mixed without oxygen access with acetic acid, table salt, calcium acetate, black bitter pepper and CO2-extract of pyrolysis timber. Prepared mixture and vegetable oil are packed, sealed and sterilised.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
