FIELD: food industry.
SUBSTANCE: method is implemented by cutting and blanching of apples, paprikas and raw onions. Green parsley is chopped and frozen. Shrimp meat is cut. 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.
