FIELD: production of fish-and-vegetable canned snack foods.
SUBSTANCE: method involves preparing receipt components; cutting and blanching potato to semi-ready state; shredding and freezing fresh cabbage; cutting herring fillet, bulb onion and salted cucumbers; mixing indicated components with vegetable oil while preventing oxygen access; preparing marinade containing acetic acid, acetate of calcium or magnesium, sugar, edible salt and black bitter pepper; packing resultant mixture and marinade at predetermined component consumption; pressurizing and sterilizing.
EFFECT: wider range of novel canned foods having increased digestibility.
