FIELD: food industry.
SUBSTANCE: recipe components are prepared. Hen's eggs are boiled, peeled and cut. Potatoes, cucumbers and tomatoes are cut and blanched. Carrots are blanched and cut. Lettuce and potherbs are cut and frozen. Fresh green peas are frozen. Whiting fillet and salted mushrooms are cut. Specified components are mixed without oxygen access with table salt and calcium lactate. Sour cream and mayonnaise are mixed. Prepared mixtures are packed, sealed and sterilised. Assimilability of preserved food makes 1.4·105, and assimilability of dish used for preserved food production is 1.1·105.
EFFECT: preparation of preserved food with high assimilability.
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