FIELD: food production technology.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes and sweet pepper, blanching and cutting of carrots, cutting and freezing of spring onions, cutting of trepang meat and pickled cucumbers, freezing of fresh green peas. Specified components are mixed without oxygen access with table salt and calcium acetate, prepared mixture and sour cream are packed, sealed and sterilised.
EFFECT: preserves have improved digestibility in comparison with similar culinary dish.
