FIELD: food production process.
SUBSTANCE: method involves cutting and blanching potatoes, blanching and grating horse radish, cutting and freezing green onion, cutting fish fillet and pickled cucumbers. The above-mentioned ingredients are mixed with acetic acid, sugar, culinary salt and calcium acetate under oxygen-free conditions. The resultant mixture and mayonnaise is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: increased digestibility of preserve ceremonial meals as compared to similar pre-cooked foods.
