FIELD: food industry.
SUBSTANCE: recipe components are prepared. Hen's eggs are boiled, peeled and cut. Potatoes, apples 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. Then 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 amounts to 1.4·105, and assimilability of dish used in production of preserved food amounts to 1.1·105.
EFFECT: preparation of preserved food with high assimilability.
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