FIELD: food industry.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes and cucumbers, blanching and cutting of carrots, cutting and freezing of green onions and dill, cutting of calamari fillet, freezing of fresh green peas. Specified components are mixed without oxygen access with table salt, calcium lactate and black bitter pepper. Prepared mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: preparation of preserved food with higher assimilability.
