FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, vegetable marrows and onions, blanching and cutting of beetroot and carrots, cutting and freezing of green onions and potherbs, cutting of shrimp meat and salted cucumbers, freezing of fresh green peas. Specified components are mixed without oxygen access with acetic acid, sugar, table salt and black bitter pepper. Prepared mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
