FIELD: food industry.
SUBSTANCE: preserved salad is cooked by cutting and blanching of pineapples, cutting and freezing of lettuce and green parsley, cutting of smoked chicken meat, boiling of rice until mass increases by 150%, crushing of walnut kernels, mixing of specified components without oxygen access with lemon juice, sugar, table salt, calcium citrate and white pepper, packing of prepared mixture and mayonnaise, sealing and sterilisation.
EFFECT: preparation of preserved salad with higher assimilability.
