FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes and white roots, blanching and cutting of carrots, cutting and freezing of green onions, parsley and celery, cutting of scallop meat and pickled cucumbers. The aforesaid components are mixed without oxygen access with table salt, calcium lactate and bayberry. Then prepared mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: higher digestibility.
