FIELD: processing technique of food products.
SUBSTANCE: preserved are cooked by boiling, peeling and cutting of chicken eggs, cutting and blanching of potatoes and tomatoes, blanching and cutting of carrots, cutting and freezing of lettuce and greens, freezing of fresh green pea beans, cutting of whiting fillet, pickles and marinated mushrooms, blending of the specified components without access of oxygen with cooking salt and calcium lactate, blending of sour cream and mayonnaise, packing of the obtained blends, sealing and sterilisation.
EFFECT: preserved with an increased digestibility.
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