FIELD: food industry.
SUBSTANCE: method envisages champignons and bulb onions cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing, chicken fillet cutting, beans cooking till weight increases by 150%, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
