FIELD: food products manufacturing technique.
SUBSTANCE: method involves cutting and blanching pineapples, apples and champignons. Lettuce and parsley are cut and frozen, crab meat is cut, garlic is blanched and grated. The above components are mixed without oxygen access with lemon juice, tomato paste, acetic acid, ethyl alcohol, sugar, table salt, calcium acetate, cloves, cinnamon, nutmegs, hot black pepper and allspice in the specified proportion. The obtained mix and mayonnaise are packed, hermetically sealed and sterilised.
EFFECT: product of increased digestibility.
