FIELD: food production process.
SUBSTANCE: preserves are manufactured by cutting and blanching mushrooms, potatoes and onions, cutting and freezing parsley, cutting chicken, pickles and tofu, kibbling walnuts, mixing the above components under oxygen-free conditions with lemon juice, table salt and calcium citrate, packing the obtained mix and mayonnaise, hermetic sealing and sterilisation.
EFFECT: new canned dietary food features increased digestibility as compared to a similar dish.
