FIELD: technology of canned foods, particularly, technology of preserved snacks. SUBSTANCE: after preparation and shredding, main vegetable components of salad are mixed with common salt, roasted vegetable oil with pepper roasted in it, pulped garlic and saffron, aged and packed. Then medium liquid is added in at temperature 80-90 C in amount of about 35% by mass. Medium liquid contains sugar, acetic acid, sodium glutaminate and water. After it, mixture is vacuumized, sealed, sterilized and cooled. Preserves have uniform organoleptical properties. EFFECT: reduced losses of biologically active substances. 5 cl, 4 ex
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