FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing snack canned food due to boiling, shelling and cutting hen eggs; cutting and blanching apples; cutting and freezing green onions and parsley greens; cutting pickled cucumbers and the skinned fillet of smoked mackerel; freezing fresh grains of green peas and mixing the above-mentioned components at oxygen-free technique with common salt. The mixture obtained and mayonnaise should be packed, sealed and sterilized. The innovation enables to manufacture canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
