FIELD: food industry.
SUBSTANCE: the present innovation deals with manufacturing canned food due to cutting and blanching potatoes, blanching and cutting carrots, boiling, shelling and cutting hen eggs, cutting and freezing green onions, lettuce and greens, freezing fresh grains of green peas, cutting cucumbers and squid's fillet. The components mentioned should be mixed at oxygen-free technique with common salt and hot black pepper, sour cream and mayonnaise should be mixed at the ratio by weight being 1:1 to pack the mixtures obtained followed by sealing and sterilization. This enables to obtain new canned food being of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
