FIELD: food industry.
SUBSTANCE: method is implemented by cucumbers cutting and blanching. Cutting and freezing of wild leek and dill leaves is performed. Tofu is cut. The listed components are mixed without oxygen access with salt and calcium gluconate. 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.
