FIELD: food production technology.
SUBSTANCE: preserved food is made by cutting and blanching cucumbers, tomatoes, apples and potatoes, shredding and freezing fresh white cabbage, cutting and freezing parsley leaves, cutting ham, mixing the listed ingredients with salt and calcium ascorbate without access for oxygen, packing the obtained mixture and mayonnaise, pressurization and sterilization.
EFFECT: preserved food has enhanced digestibility.
