FIELD: food production technology.
SUBSTANCE: preserved food is made by boiling, shelling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, cutting and freezing green beans, lettuce and parsley leaves, cutting pickled cucumbers and chicken, mixing the listed ingredients with salt without access for oxygen. The obtained mixture and mayonnaise are packed, pressurized and sterilized.
EFFECT: preserved food has enhanced digestibility.
