METHOD OF PRODUCTION OF PRESERVED FOOD "SHRIMPS WITH VEGETABLES, EGG AND MAYONNAISE" Russian patent published in 2008 - IPC A23L1/32 A23L3/00 

FIELD: food industry.

SUBSTANCE: recipe components are prepared. Hen's eggs are boiled, peeled and cut. Potatoes and cucumbers are cut and blanched. Carrots are blanched and cut. Potherbs are cut and frozen. Shrimp meat is cut. Fresh green peas are frozen. Then specified components are mixed without oxygen access with table salt. Afterwards prepared mixture and mayonnaise are packed, sealed and sterilised. This expands arsenal of technical facilities and dishes used in production of new preserved food, which allow to increase their assimilability. Assimilability of preserved food makes 1.7· 10⁵, and assimilability of dish used for production of preserved food is 1.5 · 10⁵.

EFFECT: production of preserved food with high assimilability.