FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: potatoes are sliced and blanched, carrots are blanched and chopped, horseradishes are blanched and grated, fresh green peas are frozen, brined cucumbers are sliced. The above components are mixed without oxygen access with mayonnaise, sugar and table salt to obtain garnish. Scad fillet is cut and packed with garnish and sour cream, sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
