FIELD: processing technique of food products.
SUBSTANCE: preserved are cooked by cutting and sauting in vegetable oil of garlic, ginger and paprica and hot pepper, cutting and freezing of honey pea and green onion, freezing of sprouted beans, cutting of shrimp meat, blending of the specified components without access of oxygen with egg noodles, tomato paste, ethanoic acid, sugar, cooking salt, clove, cinnamon, mustard, black pepper, chili, bayberry and nutmeg, packing of the obtained mix and drinking water, sealing and sterilisation.
EFFECT: preserves with an increased digestibility in comparison with similar culinary dish.
