FIELD: food production technology.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, cutting and blanching of carrots, blanching and grating of horseradish, freezing of fresh green peas, cutting pickled cucumbers, mixing of specified components without oxygen access with mayonnaise, acetic acid, sugar and table salt producing garnish, sturgeon cutting and packing of sturgeon, garnish and fish broth, sealing and sterilising.
EFFECT: enhanced digestibility.
