FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing tinned snacks due to cutting and blanching apples and celeriac root; blanching and cutting carrots; chopping and freezing new white-head cabbage; freezing fresh grains of green peas; grating horseradish; cutting hen meat and mixing the above-mentioned components at oxygen-free technique with vegetable oil, acetic acid, sugar, common salt and calcium ascorbate. The mixture obtained and sour cream should be packed, sealed and sterilized. The innovation enables to manufacture canned food being of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
