FIELD: food industry.
SUBSTANCE: preserved food is cooked by hen's eggs boiling, peeling and cutting, potatoes and onions cutting and blanching, cutting and freezing of lettuce, green onions and potherbs, cutting of calamari fillet and pickled cucumbers. Specified components are mixed without oxygen access with tomato paste, acetic acid, sugar, table salt, calcium acetate, black bitter pepper, bayberry, cinnamon and nutmeg. Prepared mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: preparation of preserved food with high assimilability.
