FIELD: food industry.
SUBSTANCE: invention relates to the technology of production of preserved pre-cooked first-course lunches. Canned food is cooked by cutting and blanching cucumbers, blanching and grating horseradish, blanching and grating lemon twist, cutting and freezing lettuce, spring onions and dill, freezing and chopping spinage and sorrel, cutting codfish fillet, mixing the listed ingredients without oxygen access with sugar, table salt and calcium citrate, boiling kvass, packing the obtained mixture and kvass, sealing and sterilisation.
EFFECT: preserves possess better digestibility comparing to similar dishes.
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