FIELD: production of canned first-course dinner dishes.
SUBSTANCE: method involves preparing receipt components: cutting fish fillet; cutting and freezing green onion and dill green; cooking, shelling and cutting eggs; cutting and blanching cucumbers; mixing said components, without oxygen access, with sour cream, edible salt and CO2-extract of pyrolysis wood; packaging resulted mixture and tomato juice at predetermined ratio of components; pressurizing and sterilizing.
EFFECT: increased digestibility of novel canned food.
