FIELD: food industry.
SUBSTANCE: preserved food preparation method is cooked by cutting, blanching and mincing of cucumbers. Horseradish are blanched and minced, lemon peel is blanched and strained. Lettuce, green onion and dill frozen and minced. Spinage and sorrel are frozen and chopped. Codfish fillet is minced. Kvass is boiled. The listed components are mixed with sugar and salt. The received mix is packed in aluminium tubas at the certain outflow capacity of components. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
