FIELD: technology of food products making.
SUBSTANCE: preserved food is prepared by means of cutting and blanching of potatoes, turnips, black olives, cucumbers and tomatoes, blanching and cutting of carrots, cutting of lancet fish fillet, freezing of fresh green peas, mixing of mentioned vegetables without access of oxygen with black olives, table salt, calcium lactate, bay leaf and allspice tree, packing of lancet fish fillet, prepared mixture and mayonnaise, sealing and sterilisation.
EFFECT: preserved food possesses good assimilability.
