FIELD: processing technique of food products.
SUBSTANCE: preserves are cooked by cutting and blanching of onions, blanching and cutting of radish, cutting and freezing of fresh white cabbage and lettuce, frying and crushing of almond kerns, cutting of skinned codfish, blending of the specified components without access of oxygen with pasta, cooking salt, calcium tartrate, black pepper and mustard, blending of white dry wine and mayonnaise, packing of the obtained blends, sealing and sterilisation.
EFFECT: new preserved with an increased digestibility in comparison with similar culinary dish.
