FIELD: food processing.
SUBSTANCE: preparation of the recipe components is performed, boiling, peeling and cutting hen's egg; cutting and blanching lemons; cutting and frosting parsley greens; cutting the fish sirloin; mixing the said components in the oxygen-free conditions with sodium chloride and black bitter pepper; mixing sour cream and mayonnaise, packing the obtained mixtures, sealing and sterilisation.
EFFECT: tinned food has increased assimilability as compared to similar dish.
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