FIELD: food production process.
SUBSTANCE: apart from boiling, peeling and chopping chicken eggs the proposed preserve preparation process envisages the following operations. Potatoes, carrots and beet-roots are chopped and blanched. Green onions are chopped and frozen; sardine fillet is sliced. The ingredients above-mentioned are mixed with culinary salt and calcium ascorbate under oxygen-free conditions. The resultant mixture and mayonnaise are packaged, vacuum-sealed and sterilised.
EFFECT: diversification of available food products; improved digestibility.
