FIELD: method for production of canned salad.
SUBSTANCE: claimed method includes mussel meat and carrot blanching and cutting; potato cutting and blanching; hen egg boiling, shelling, and cutting; fresh white cabbage cutting and freezing; parsley green cutting. Abovementioned components are blended in oxygen-free atmosphere with canned green pea, desiccated milk, acetic acid, table salt, black pepper, pimento, and bay leaf. Obtained mixture is pre-packed with mayonnaise, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
