FIELD: food industry.
SUBSTANCE: preserves are prepared by boiling, peeling and cutting of hen's eggs, cutting and frying in vegetable oil of chicken fillet, cutting and blanching of potatoes, blanching and cutting of carrots, cutting and freezing of cilantro, freezing of fresh green peas, cutting of tofu and pickles, mixing of mentioned components without access of oxygen with table salt, packing of the obtained mixture and mayonnaise, sealing and sterilisation.
EFFECT: method allows manufacturing of canned food with increased digestibility.
