FIELD: food processing.
SUBSTANCE: tinned food is produced by boiling, peeling and cutting the hen's eggs; cutting and blanching cucumbers and tomatoes; blanching and frosting lettuce, spring onion and the parsley greens; cutting the sirloin of the salt herring; mixing the said components at the oxygen-free conditions with the acetic acid, sugar, sodium chloride, calcium acetate and black bitter pepper; packing the obtained mixture and vegetable oil, sealing and sterilisation.
EFFECT: tinned food has improved assimilability.
