FIELD: production of snack canned food.
SUBSTANCE: method involves cooking, cleaning and cutting eggs; cutting and freezing green salad; cutting shrimp meat; mixing said components in the ratio determined by receipt with citric acid, acetic acid, edible salt, calcium acetate, mustard, and black bitter pepper, without oxygen access; packaging resulted mixture and vegetable oil; pressurizing and sterilizing.
EFFECT: increased digestibility of novel canned food as compared to similar culinary dish.
