FIELD: food industry.
SUBSTANCE: preserved food is made by boiling, peeling and cutting chicken eggs, cutting, blanching and straining potatoes, cutting and blanching cucumbers, cutting and freezing green onion, cutting and chopping sorrel and spinage, cutting meat. Then specified components are mixed without oxygen access with sugar, table salt and calcium lactate, prepared mixture and drinking water are packed, sealed and sterilised.
EFFECT: this allows manufacturing of new canned food having higher digestibility as compared to similar culinary dish.
