FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, fresh cucumbers and tomatoes, cutting and freezing of lettuce, cutting of fish fillet and salted cucumbers, mixing of specified components without oxygen access with acetic acid, table salt and calcium acetate, packing of prepared mixture and mayonnaise, sealing and sterilisation.
EFFECT: preserved food has higher assimilability.
