FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen eggs, cutting and blanching of potatoes, onions and cucumbers, blanching and cutting of carrots, cutting and freezing of dill, cutting of calamari fillet, freezing of fresh green peas. Then the aforesaid components are mixed without oxygen access with table salt, calcium lactate and black bitter pepper, prepared mixture and mayonnaise being packed, sealed and sterilised.
EFFECT: higher digestibility as compared to similar culinary dish.
