FIELD: food industry.
SUBSTANCE: invention is related to preserved food industry. Preserved food is cooked by cutting and blanching of onions, blanching and cutting of radishes, cutting and freezing of fresh white cabbage and lettuce, frying and crushing of almonds, cutting of skin-free fillet of swordfish, mixing of specified components without oxygen access with macaroni, table salt, calcium tartrate, black bitter pepper and mustard, mixing of white dry wine and mayonnaise, packing of prepared mixtures, sealing and sterilisation. New preserved food has higher assimilability compared to similar culinary dish.
EFFECT: preparation of preserved food with higher assimilability.
