FIELD: food industry.
SUBSTANCE: preserved food is cooked by cutting and blanching potatoes and pickles, cutting and freezing parsley and dill, freezing fresh green peas, cutting rabbit meat, mixing the specified components with table salt and calcium gluconate under oxygen-free conditions, packing the prepared mixture and mayonnaise, sealing and sterilisation.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
