FIELD: food production technology.
SUBSTANCE: method is implemented by cutting and browning in vegetable oil raw onions, cutting and blanching of cucumbers. Cutting and freezing of spring onions is performed, as well as cutting of beef, boiling of beans until mass increases by 150%. Mixing the above-mentioned ingredients with culinary salt and calcium ascorbate under oxygen-insulated conditions with definite components proportion. The obtained mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: product of higher assimilability.
