FIELD: food industry.
SUBSTANCE: method of preserved food production includes preparation of recipe components, boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes, apples and tomatoes, blanching and cutting of carrots, cutting and freezing of lettuce and greens, freezing of fresh green peas, cutting of whiting fillet, pickled mushrooms and cucumbers, mixing of specified components without oxygen access with table salt and calcium lactate, mixing of sour cream and mayonnaise.
EFFECT: allows to produce new preserved food with high assimilability.
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