FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, mussel meat and carrots blanching and cutting, fresh cabbages chopping and freezing, parsley greens cutting, the listed components mixing with preserved green peas, dry milk, acetic acid, salt, black hot pepper, allspice and laurel leaf, the produced mixture and mayonnaise packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mussel - 1487; chicken eggs - 80; potatoes - 384-405; ornamental cabbages - 125; carrots - 210.6-216; preserved green peas - 109; parley greens - 12.5; powdered milk -25; acetic acid in conversation to 80% concentration - 0.1; salt - 12; black hot pepper - 0.3; allspice - 0.6; laurel leaf - 0.04; mayonnaise till the target product yield is equal to 1000.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
1 ex
