FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, calamary fillet, carrots and spring onion cutting, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and mayonnaise packing, sealing and sterilisation. All the components are taken at the preset components ratio.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
