FIELD: food products manufacturing technique.
SUBSTANCE: method involves cutting and blanching potatoes, celeriac, apples and porcini. Carrots are blanched and cut, ham and salted cucumbers are cut, fresh green peas are frozen. The above components are mixed without oxygen access with table salt and calcium ascorbate. The obtained mix and mayonnaise are packed, hermetically sealed and sterilised.
EFFECT: product of increased digestibility.
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