FIELD: food processing.
SUBSTANCE: tinned food is produced by boiling, peeling and blending the hen's eggs; frosting and cutting sorrel and savory greens; cutting, browning in the melted butter and blending the onions; blending the carp sirloin. The said components are mixed with the fish broth, sodium chloride and carbon dioxide extracts of the black bitter pepper and the bay leaf. The obtained mixture is packed into the aluminum tubes, sealed and sterilised.
EFFECT: tinned food has improved assimilability.
