FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, cucumbers and onions, cutting and freezing of green onions, cutting of herring fillet and marinated mushrooms, mixing of specified components without oxygen access with acetic acid, sugar, table salt, calcium acetate, mustard, black bitter pepper and CO2-extract of pyrolysis timber, packing of prepared mixture and mayonnaise, sealing and sterilisation.
EFFECT: preserved food has higher assimilability.
