FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, champignons cutting and blanching, parsley and celery greens cutting and freezing, garlic blanching and straining, chicken meat and tongue cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cloves, cinnamon and nutmeg, the produced mixture and mayonnaise packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
