FIELD: food industry.
SUBSTANCE: method involves potatoes and black olives cutting and blanching, carrots blanching and cutting, parsley greens cutting and freezing, fresh green peas freezing, cooked sausage and brined cucumbers cutting, the listed components mixing with citric acid, salt, black hot pepper and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation. The components are used at the following expenditure ratio, weight parts: cooked sausage - 67, potatoes - 384-405, carrots - 195-200, green peas - 106, brined cucumbers - 109, black olives - 24, parsley greens - 12.5, pumpkin seeds extraction cake - 18, mayonnaise - 160, citric acid - 0.5, salt - 12, black hot pepper - 0.3, mustard - 5, water till the target product yield is equal to1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
