FIELD: food production process.
SUBSTANCE: method of preserved food production includes boiling, peeling and cutting chicken eggs, cutting and blanching of cucumbers and raw onions, blanching and cutting of carrots, parsley leaves cutting and freezing, imitation crabmeat cutting, mixing of specified components in oxygen-free conditions with table salt and calcium ascorbate, packing of prepared mixture and mayonnaise, sealing and sterilisation.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
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