FIELD: production of canned vegetable snack foods.
SUBSTANCE: method involves preparing receipt components; cutting and slightly frying carrot and potato in vegetable oil; shredding and freezing fresh cabbage; cutting salted cucumbers, bulb onion, apple, greens, pork and salted herring fillet; cooking and shelling eggs and cutting cooked eggs; mixing indicated components while preventing oxygen access; rubbing horse reddish and mixing with sour cream, edible salt, acetic acid, sodium or magnesium citrate and bone bouillon for producing of sauce; packaging resultant mixture and sauce at predetermined component consumption.
EFFECT: wider range of novel canned foods having increased digestibility.
