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 tomatoes, cutting and freezing of lettuce, green onions and potherbs, cutting of scallop meat and pickled cucumbers, freezing of fresh green peas, mixing of the above components without oxygen access with tomato paste, acetic acid, sugar, table salt, calcium acetate, black bitter pepper, bayberry, cinnamon and nutmeg, packing of prepared mixture and mayonnaise, sealing and sterilisation.
EFFECT: higher digestibility.
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