FIELD: food production process.
SUBSTANCE: proposed method of salad preserve preparation envisages onions being cut and sautéed in vegetable oil with cucumbers sliced and blanched. Green onions are chopped and frozen; beef is chopped; beans are boiled until a 150% weight increment. The ingredients above-mentioned are mixed with culinary salt and calcium ascorbate under oxygen-free conditions in a ratio specified. The resultant mixture and mayonnaise are packaged, vacuum-sealed and sterilised.
EFFECT: product digestibility improvement.
