FIELD: food industry.
SUBSTANCE: the innovation deals with the technology for manufacturing snack canned food due to cutting the fillet of hazel grouse and pickled cucumbers, boiling, shelling and cutting hen eggs, cutting and blanching potatoes and apples, cutting and freezing lettuce. The above-mentioned components should be mixed at oxygen-free technique with tomato paste, acetic acid, sugar, common salt, hot black pepper, Jamaica pepper, cinnamon and nutmeg. The mixture obtained and mayonnaise should be packed, sealed and sterilized. The canned food in question is of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency.
