FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, turnip, oil and cucumbers, blanching and cutting of carrots, cutting of lancet fish fillet and marinated paprika, freezing of fresh green peas. The above vegetables are mixed without oxygen access with black olives, table salt, calcium lactate, bay leaf and bayberry. Fillet of lancet fish, prepared mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: higher digestibility.
