FIELD: food industry.
SUBSTANCE: the innovation deals with the technology for manufacturing snack canned food due to cutting the fillet of hazel grouse, cutting and blanching potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing asparagus and lettuce, freezing fresh grains of green peas. The above-mentioned components should be mixed at oxygen-free technique with acetic acid, sugar, common salt and hot black pepper. The mixture obtained and vegetable oil should be packed, sealed and sterilized. The canned food in question is of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency.
