FIELD: food industry.
SUBSTANCE: it is necessary to prepare all the components, cut and blanch potatoes and apples, boil, shell and cut hen eggs, cut and freeze green beans, lettuce and parsley greens, cut hen meat, ham and pickled cucumbers, mix the above-mentioned components at oxygen-free technique with common salt. Then the mixture obtained and mayonnaise should be packed, sealed and sterilized. This widens the quantity of technical means and dishes applied at manufacturing new canned food that enables to increase their digestibility. Digestibility of canned food corresponds to 9.8·104, and that of a dish applied to manufacture canned food - 8·104.
EFFECT: higher efficiency of manufacturing.
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