FIELD: food processing.
SUBSTANCE: tinned food is produced by boiling, peeling and cutting the hen's eggs; cutting and blanching potatoes and tomatoes; blanching and cutting carrot; cutting and frosting lettuce and greens; cutting the prawns meat and salted cucumbers; frosting the fresh green peas; mixing the said components at the oxygen-free conditions with the tomato paste, acetic acid, sodium chloride, calcium acetate, the black bitter pepper, allspice tree, cinnamon and nutmeg; packing the produced mixture and mayonnaise, sealing and sterilisation.
EFFECT: tinned food has improved assimilability.
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