FIELD: canned food industry.
SUBSTANCE: method involves mixing ground sea kale with soya and media; charging into can; rolling and sterilizing, with soya being preliminarily soaked in water and introduced in an amount of 10-30%; additionally introducing vegetable, meat, fish or sea invertebrates into mixture. Combination of sea kale and soya allows food product with increased organoleptical properties to be produced. Soya imparts improved prophylactic properties to canned product, since soya does not comprise cholesterol and facilitates reduction of lipid level in blood plasma and, accordingly, reduces risk of development of certain kinds of cancerous growths. Also, lipid, hydrocarbon and mineral metabolism is stabilized and immunity is stimulated.
EFFECT: increased biological and nutritive value and wider range of canned foods.
2 cl, 7 ex
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