FIELD: food processing.
SUBSTANCE: tinned food is produced by cutting and blanching potato, cucumbers and onions, cutting and frosting the spring onions, cutting the salted herring sirloin and mushrooms. The said components are mixed at the oxygen-free conditions with acetic acid, sugar, sodium chloride, calcium acetate and black bitter pepper. The obtained mixture and the vegetable oil are packed, sealed and sterilised.
EFFECT: tinned food has improved assimilability.
