FIELD: food products.
SUBSTANCE: preserved food is cooked by potatoes and onion cutting and blanching, beet and carrots blanching and cutting, deskinned herring fillet and pickled cucumbers cutting, freezing fresh green peas. Specified components are mixed in oxygen free conditions with sauerkraut, acetic acid, sugar, table salt, calcium acetate and hot black pepper. The obtained mixture and vegetable oil are packed, vacuum-sealed and sterilised. Preserve digestibility is increased to 12.6·104 in 1 cm3 of the product.
EFFECT: enhanced preserve digestibility.
