FIELD: food industry.
SUBSTANCE: preserved food is made by boiling, shelling and cutting chicken eggs, cutting and frying chicken liver in vegetable oil, cutting and blanching cucumbers, blanching and cutting grapes, cutting and freezing lettuce and parsley and dill greens, mixing the specified ingredients with table salt and calcium tartrate under oxygen-free conditions, packing the obtained mixture and mayonnaise, pressurisation and sterilisation.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
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