FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes, cutting and freezing of lettuce, cutting of fish fillet and pickled cucumbers. Specified components are mixed without oxygen access with tomato paste, acetic acid, sugar, table salt, calcium acetate, black bitter pepper, bayberry, cinnamon and nutmeg. Prepared mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
