FIELD: food products manufacturing technique.
SUBSTANCE: method involves boiling, shelling and cutting chicken eggs. Potatoes, onions and papricas are cut and blanched. Carrots are blanched and cut, mussels and salted cucumbers are cut, fresh green peas are frozen. The above components are mixed without oxygen access with table salt and calcium lactate, sour cream and mayonnaise are mixed. The obtained mixtures are packed, hermetically sealed and sterilised.
EFFECT: increased digestibility.
