FIELD: food industry.
SUBSTANCE: preserved salad is cooked by cutting and freezing of green parsley and celery, cutting and blanching of champignons, blanching and rubbing through of garlic, cutting of chicken and tongue, mixing of specified components without oxygen access with tomato paste, acetic acid, sugar, table salt, calcium acetate, cloves, cinnamon, allspice tree, black bitter pepper and nutmeg, packing of prepared mixture and mayonnaise, sealing and sterilisation.
EFFECT: increase of finished product assimilability level.
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