FIELD: food industry.
SUBSTANCE: preserved food preparation method is cooked by cutting, blanching and mincing of cucumbers, horseradish is blanched and minced. Lemon peel is blanched and strained. Lettuce, green onion and dill are frozen and minced, sorrel and spinage is frozen and chopped. Sturgeon fillet is minced. Kvass is boiled. The above-mentioned ingredients are mixed with sugar and table salt. The mix is packaged in aluminium tubes in specified ratio of components. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
