1. A method for preparing vegetable semifinished products for subsequent use in the preparation of ready meals comprising purification of the product, followed by washing in running water, loading into a package made of polymer composite materials, the removal of the package from the atmospheric environment and the food filling gas mixture and cooling sealable wherein that the final product purification is carried knife method, removal of the atmospheric environment to perform the residual pressure depending on the product belonging to Groups Section ELENITE vegetables and filling food package with a gas mixture containing 60 ÷ 90% nitrogen, 10 ÷ 45% of carbon dioxide and no more than 5% of the oxygen is carried out to a value of 50 ÷ 80 ml / 100 g produkta.2. A method according to claim 1, characterized in that the product belonging to the group of tuber and root crops, removal of the atmospheric environment is carried out to package the residual pressure not more than 1 kPa, after which the package is filled with the food with a gas mixture containing 60 ÷ 75% nitrogen and 25 ÷ 40% of carbon dioxide, to a pressure value of 40 ÷ 60 kPa.3. A method according to claim 1, characterized in that the product belonging to the group of cabbage, onion, Cucurbitaceae, Solanaceae vegetables, removal of the atmospheric environment is carried out to package the residual pressure of 20 ÷ 30 kPa, after which the package is filled with the food with a gas mixture containing 70 ÷ 80% nitrogen, 10 ÷ 25% carbon dioxide and 2 ÷ 5% oxygen, 70 to the pressure 100 ÷ kPa.4. A method according to claim 1, characterized in that after packing the product is cooled in the temperature range of from 0 to 4 ° C for 6 ÷ 16 hours.1. Способ приготовления овощных полуфабрикатов для последующего использования в приготовлении готовых блюд, включающий очистку продукта с последующей промывкой в проточной воде, загрузку в пакет из полимерных комбинированных материалов, удаление из пакета атмосферной сред
