FIELD: food production process.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, cutting and freezing of spring onions, cutting of salted skin-off herring fillet, mixing of specified components without oxygen access with acetic acid, sugar, table salt, calcium acetate and black bitter pepper, packing of prepared mixture and vegetable oil, sealing and sterilisation.
EFFECT: expands arsenal of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.
