FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, cucumbers and tomatoes, cutting and freezing of lettuce and potherbs, cutting of calamari and fish fillet. Fresh green peas are frozen, the said components are mixed 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 as compared to similar culinary dish.
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