FIELD: technology of food products production.
SUBSTANCE: preserved food is cooked by cutting and blanching of mango and onions, cutting and freezing of lettuce and celery greens, cutting of chicken fillet, mixing of the said components without oxygen access with table salt, calcium succinate and black bitter pepper. Then sour cream and mayonnaise are mixed, prepared mixtures are packed, sealed and sterilised.
EFFECT: higher digestibility as compared to similar culinary dish.
