FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, bulb onions chopping, ham, paprika, tomatoes and cucumbers cutting, rice cooking till double weight increase, the listed components mixing with salt and mustard, 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.
