FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen eggs, cutting and blanching of potatoes and cucumbers, blanching and cutting of carrots, cutting and freezing of potherbs, cutting of scallop meat, freezing of fresh green peas. The said components are mixed without oxygen access with table salt, calcium ascorbate, black bitter pepper and bayberry. Prepared mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: higher digestibility.
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