| 摘要 |
FIELD: technology of food products making. ^ SUBSTANCE: method of preserved food cooking includes blanching and rubbing of carrots and onions, freezing and chopping of green onions, cutting and freezing of potherbs, beating of hen's eggs, cutting of fish fillet, mixing of specified components without oxygen access with vegetable oil, acetic acid, table salt and black bitter pepper, packing of prepared mixture and fish broth, sealing and sterilisation. ^ EFFECT: preserved food has higher assimilability compared to similar culinary dish. |
