FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, bulb onions cutting and sauteing in melted butter, paprika cutting and blanching, celeriac blanching and grating, fresh green peas freezing, rice cooking till double weight increase, chicken meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then the listed components are mixed (at the recipe ratio) with salt; the produced mixture and mayonnaise are packaged, sealed and sterilised to produce the ready product.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
