FIELD: food production process.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of chicken eggs, cutting and blanching of cucumbers, blanching and cutting of beet-root, cutting and freezing green onions and potherbs, cutting of beef. Specified components are mixed without oxygen access with sour cream, acetic acid, sugar, table salt and calcium acetate. Prepared mixture and drinking water are mixed, sealed and sterilised.
EFFECT: enhanced digestibility.
