FIELD: food processing.
SUBSTANCE: tinned food is produced by boiling, peeling and cutting the hen's eggs; cutting and blanching potatoes and onions; cutting and frosting lettuce, the spring onion and greens; cutting the calamari sirloin and pickled cucumbers; mixing the said components at the oxygen-free conditions with tomato paste, acetic acid, sugar, sodium chloride and calcium acetate, the black bitter pepper, cinnamon and nutmeg; packing the produced mixture and the vegetable oil, sealing and sterilisation.
EFFECT: tinned food has good assimilability.
