FIELD: food industry.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes and raw onions, cutting and freezing of parsley leaves, cutting of sea-fish fillet, tofu and gherkins, mixing of specified components without oxygen access with tomato paste, table salt and calcium ascorbate, packing of prepared mixture and mayonnaise, sealing and sterilisation.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
