FIELD: food production technology.
SUBSTANCE: preserved food is cooked by cutting and blanching of fresh cucumbers and tomatoes, cutting and freezing of lettuce, horseradish blanching and grating, mixing of specified components without oxygen access with acetic acid, sugar, table salt and calcium lactate producing garnish, sturgeon cutting and packing of sturgeon, garnish and fish broth, sealing and sterilising.
EFFECT: enhanced digestibility.
