FIELD: food industry.
SUBSTANCE: recipe components are prepared. Hen's eggs are boiled, peeled and cut. Potatoes, cucumbers, tomatoes and black olives are cut and blanched. Carrots are blanched and cut. Green onions and lettuce is cut and frozen. Salted skin-free sprat fillet is cut and fresh green peas are frozen. Specified components are mixed without oxygen access with capers, table salt, calcium ascorbate and black bitter pepper. Then prepared mixture and mayonnaise are packed, sealed and sterilised. Assimilability of preserved food makes 8.3·104, and assimilability of dish used for production of preserved food production - 7.6·104.
EFFECT: expands arsenal of technical facilities and dishes used in production of new preserved food, which allow to increase their assimilability.
