FIELD: food industry.
SUBSTANCE: preserved food is made by boiling, shelling and cutting chicken eggs; blanching, cutting and drying up to actual frying percent beetroot; blanching and cutting carrot; blanching and rubbing horseradish, cutting and freezing lettuce; cutting tongue. Specified components are mixed without oxygen access with sugar, table salt and calcium ascorbate. The obtained mixture and mayonnaise are packed, pressurised and sterilised.
EFFECT: preserved food has higher assimilability.
