1. A method of preserving food products (30), in which the food product (30) is wet, in a container (10) suitable as a transport and consumer packaging, with a ventilation hole (20) heated by microwaves (M) for a limited time , but at least until hot steam (D) is formed in the container (10) and exits through the ventilation hole (20), in which, upon completion of heating, they are pumped into the container (10) using a cannula (40) gas (G) and additionally pierce the wall of the tank with a cannula (40) and from a synthetic film (12), and in which, after gas injection, the ventilation hole (20) and the hole (13) punctured by a cannula (40) in the synthetic film (12) are closed, characterized in that as the synthetic film (12) using a film with a thickness of less than 100 μm, and at least one layer of the synthetic film (12) consists of polyethylene terephthalate with a thickness of more than 19 μm. 2. The method according to claim 1, characterized in that as a synthetic film (12), a film is used in which the layer of polyethylene terephthalate is biaxially oriented. The method according to claim 1, characterized in that as a synthetic film (12) a film is used in which the layer of polyethylene terephthalate has a thickness of 23 μm. The method according to claim 1, characterized in that a container or a cup with a synthetic film (12) is used as a protective film as a container, the synthetic film (12) being multilayer, and the second layer is a bonding layer that allows you to connect the synthetic film with a tray or glass. 5. The method according to claim 4, characterized in that the connecting layer consists of polypropylene,1. Способ консервирования пищевых продуктов (30), в котором пищевой продукт (30) во влажном состоянии, в емкости (10), подходящей в качестве транспортировочной и потребительской упаковки, с вентиляционным отверстием (20) нагревают микроволнами (M) в течение ограниченного времени, но по меньшей мере до тех пор, пока в емкости (10) не образуе
