FIELD: food industry.
SUBSTANCE: recipe components are prepared. Potatoes are cut and blanched. Carrots are blanched and cut. Lettuce and green onions are cut and frozen. Calamari fillet, pickled cucumbers and sauerkraut are cut. Specified components are mixed without oxygen access with table salt, calcium lactate and black bitter pepper. Then prepared mixture and mayonnaise packed, sealed and sterilised. It 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 2.3·105, and assimilability of dish used for preserved food is 2.1·105.
EFFECT: preparation of preserved food with high assimilability.
