FIELD: food production technology.
SUBSTANCE: preserved food is made by cutting and blanching potatoes and celery root, blanching and cutting beetroot and mushrooms, cutting and freezing celery and parsley leaves, cutting boiled sausage. The specified ingredients are mixed with vegetable oil, acetic acid, salt and mustard without access for oxygen. The obtained mixture and mayonnaise are packed, pressurized and sterilized.
EFFECT: preserved food has enhanced digestibility.
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