FIELD: food industry.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs. Lettuce is cut and frozen, shrimp meat is cut. Specified components are mixed without oxygen access with acetic acid, table salt, calcium acetate, bay leaf and bayberry. Prepared mixture and mayonnaise are mixed, sealed and sterilised. It allows to prepare new preserved food from known dish, to expand arsenal of technical facilities and dishes and to increase assimilability of this dish from 2.5·105 to 2.9·105.
EFFECT: preparation of preserved food with high assimilability.
