FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, bulb onions cutting and blanching, dill greens cutting and freezing, salmon fillet and tofu cutting, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 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.
