FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen eggs, cutting and blanching of potatoes, apples, cucumbers and onions. Beetroot is blanched and cut, lettuce and potherbs are cut and frozen, calamari fillet is cut, the said components are mixed without oxygen access with table salt, calcium ascorbate and black bitter pepper, prepared mixture and mayonnaise being packed, sealed and sterilised.
EFFECT: higher digestibility as compared to similar culinary dish.
