FIELD: food products; production technology of canned first courses.
SUBSTANCE: one prepares receipt components, blanches and rubs of radish and twist lemon peel, cuts and blanches of cucumbers, freezes and chops of sorreland spinach, cuts and freezes of green onion and dill greens, cuts the perch frames. Then the listed components are mixed without access of oxygen with sugar and salt. Then the quass is boiled and the received mixture is packed with quass, sealed and sterilized.
EFFECT: improved digestibility.
