FIELD: food industry.
SUBSTANCE: according to proposed method, dried vegetable components of canned food are reduced in solution of polyhydric alcohol for which purpose glycerin, xylitol, sorbitol mannitol can be used. Reduction is done by soaking in solution with temperature close to freezing point and up to boiling point. Simultaneously with reduced vegetable components all other components according to receipt including filling liquid are packed in packing containers which are sealed and sterilized to get specific product.
EFFECT: reduced corrosive action of product onto container.
1 ex, 1 tbl
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