FIELD: technology of food products making.
SUBSTANCE: recipe components are prepared. Potatoes and onions are cut and blanched. Carrots and beetroot are blanched and cut. Green onions and potherbs are cut and frozen. Calamari fillet and pickled cucumbers are cut. The aforesaid components are mixed without oxygen access with sauerkraut, table salt and calcium lactate. Then prepared mixture and mayonnaise are packed, sealed and sterilised. Present method expands arsenal of technical facilities and dishes used in production of new preserved food, which allow for increasing their digestibility. Digestibility of preserved food makes 1.3·105, while that of a dish used for preserved food making amounts to 1·105.
EFFECT: higher digestibility as compared to similar culinary dish.
