FIELD: food processing.
SUBSTANCE: tinned food is produced by cutting, blanching and blending cucumbers; blanching and blending horseradish; blanching and grating the lemon rind; frosting and cutting sorrel and spinach; frosting and blending lettuce, spring onion and dill greens; blending prawns meat; boiling kvass. The said components are mixed with sugar, sodium chloride and carbon dioxide extracts of micromycetic biomass and the black bitter pepper. The obtained mixture is packed into the aluminum tubes, sealed and sterilised.
EFFECT: tinned food has improved assimilability as compared to analogue dish.
41 cl
