FIELD: alimentary products, preservation.
SUBSTANCE: preparation of recipe ingredients. The preserve production process includes the following activities: boiling, peeling and chopping chicken eggs, slicing and blanching potatoes, cutting and freezing lettuce, cutting fish fillet and pickled cucumbers, mixing the above-mentioned ingredients with tomato paste, vinegar, sugar, culinary salt, calcium acetate, hot black pepper, cinnamon and nutmeg under oxygen-insulated conditions, packaging the mix and mayonnaise, vacuum sealing and sterilisation. This serves to extend and diversify the armoury of methods and foodstuff used for production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind. Digestibility index of the preserve is equal to 1.5·105, while that of the foodstuff used for its preparation - only 1.2·105.
EFFECT: production of enhanced digestibility preserves.
