FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, chicken liver cutting and frying in vegetable oil, tomatoes cutting and blanching, asparagus, lettuce and parsley greens cutting and freezing, champignons, walnut kernels, garlic, tamarinds, horseradish and celeriac blanching and straining, salted sprats fillet straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sugar, salt, black hot pepper, red hot chilli pepper, allspice, curry, ginger, laurel leaf, nutmeg, estragon, cloves and cinnamon, mayonnaise, lemon juice, cognac, port wine, bone broth, tomato paste and acetic acid mixing, the produced mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
