FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of onions, cutting and freezing of lettuce and dill, freezing of fresh green peas, cutting of mussel meat. Specified components are mixed without oxygen access with vegetable oil, table salt and calcium ascorbate. Prepared mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
