FIELD: food production technology.
SUBSTANCE: preserved food is made by cutting and frying beef in vegetable oil, boiling, shelling and cutting chicken eggs, cutting and blanching tomatoes, cutting and freezing parsley leaves, cutting pickled cucumbers and ham, mixing specified ingredients with lemon juice and salt without access for oxygen, packing obtained mixture and mayonnaise, pressurization and sterilization.
EFFECT: new preserved food has enhanced digestibility.
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