FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of apples and onions, blanching and cutting of carrots, cutting and freezing of lettuce, green onions and potherbs, blanching and ricing of lemon rind, cutting of scallop meat, freezing of fresh green peas, mixing of the aforesaid components without oxygen access with table salt and calcium citrate, packing of prepared mixture and sour cream, sealing and sterilisation.
EFFECT: higher digestibility as compared to similar culinary dish.
