FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, blanching and cutting of beetroot and carrots, cutting and freezing of green onions, lettuce and potherbs, cutting of calamari fillet and pickled cucumbers, freezing of fresh green peas. The aforesaid components are mixed without oxygen access with acetic acid, sugar, table salt, calcium acetate, black bitter pepper and mustard. Prepared mixture and vegetable oil are packed, sealed and sterilised.
EFFECT: higher digestibility.
