FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: fresh cucumbers and tomatoes are sliced and blanched, lettuce is cut and frozen. The above mentioned components are mixed without oxygen access with table salt and calcium gluconate. Poultry meat is cut, fried in margarine and packed with obtained mixture and mayonnaise, sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
