FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, beet-roots blanching, cutting and drying till the actual degree of frying loss, carrots blanching and cutting, horseradish blanching and grating, lettuce cutting and freezing, tongue cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sugar and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
