FIELD: food production process.
SUBSTANCE: preserved food is cooked by cutting and blanching apples and paprika, blanching and cutting carrots, cutting and freezing white cabbage and parsley greens, freezing fresh green peas, straining tofu. The above-mentioned ingredients are mixed with lemon juice sugar, culinary salt and calcium citrate under oxygen-free conditions. The resultant mixture and mayonnaise are packaged, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
