FIELD: food industry.
SUBSTANCE: recipe components are prepared. Potatoes, cucumbers and onions are cut and blanched. Green onions are cut and frozen. Smoked herring fillet and pickled mushrooms are cut. Specified components are mixed without oxygen access with acetic acid, sugar, table salt, calcium acetate, mustard and black bitter pepper. Then prepared mixture and mayonnaise are packed, sealed and sterilised. Assimilability of preserved food makes 10.6·104, and assimilability of dish that is used for preserved food production - 7.1·104.
EFFECT: expands arsenal of technical facilities and dishes that are used in production of new preserved food, which allow to increase their assimilability.
