FIELD: food processing.
SUBSTANCE: tinned food is produced by cutting and blanching potatoes and cucumbers; blanching and cutting carrots; frosting the fresh green peas and mixing the said components at the oxygen-free conditions with sugar and sodium chloride to produce the garnish; blanching and grating ginger and mixing it with sodium chloride, cutting the skinned fish sirloin; laying upon it the mixture of ginger and sodium chloride and coiling to produce the mini-rolls; packing the mini-rolls, garnish and mayonnaise, sealing and sterilisation.
EFFECT: tinned food has improved assimilability as compared to analogue dish.
