FIELD: food production process.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting hen's eggs, cutting and blanching raddish and cucumbers, cutting and freezing green onions and parsley greens, straining tofu. The above components are mixed without oxygen access with table salt and calcium or magnesium glutamate. The resultant mixture and mayonnaise are packaged, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
