METHOD FOR PRODUCTION OF CANNED SALAD Russian patent published in 2007 - IPC A23L1/315 A23L1/212 

FIELD: cannery industry.

SUBSTANCE: claimed method includes potato and prune cutting and blanching; hen egg boiling, shelling, and cutting; lettuce and parsley green cutting and freezing; salt cucumber, chicken meat and scrimp meat cutting; fresh green pea freezing. Abovementioned components are blended in oxygen-free atmosphere Further sour cream, mayonnaise, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, pimento, cinnamon, and nutmeg are blended to produce souse. Obtained mixture is pre-packed with souse, sealed and sterilized.

EFFECT: canned goods of increased digestion value.