FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of cucumbers, cutting and freezing of lettuce, green onions and potherbs, cutting of calamari fillet. Specified components are mixed without oxygen access with table salt and calcium acetate. Prepared mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
