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