| 摘要 |
FIELD: food production technology. ^ SUBSTANCE: method is implemented by boiling, peeling and cutting of hen's eggs, cutting and blanching of cucumbers. Cutting and freezing of spring onions and dill leaves, cutting of pike perch fillet. The listed components are mixed without access of oxygen with sour cream, sugar, table salt, calcium lactate and black pepper with definite components proportion. Then the quass is boiled and the received mixture is packed with quass, sealed and sterilised. ^ EFFECT: product of higher assimilability. |
