FIELD: food production process.
SUBSTANCE: celeriacs are blanched and grated, green parsley is chopped and frozen, beef is sliced, walnut kernels are ground; the above-mentioned ingredients are mixed with lemon juice, culinary salt and calcium citrate under oxygen-free conditions. The resultant mixture and mayonnaise are packaged, vacuum-sealed and sterilised.
EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 1,8·105 to 2,2·105).
