FIELD: food industry.
SUBSTANCE: method is implemented by cutting and blanching of cauliflower, paprikas, cucumbers and tomatoes. Cutting and freezing of spring onions and parsley leaves is performed. Rice is boiled until mass doubles. The ingredients above-mentioned are mixed with culinary salt and calcium ascorbate under oxygen-free conditions. This mixture is packed as well as mayonnaise with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
