FIELD: food processing.
SUBSTANCE: method for producing the tinned food provides boiling, peeling and cutting the hen's eggs; cutting and blanching cucumbers, cutting and frosting spring onion and dill greens; cutting meat; mixing the said components at the oxygen-free conditions with the sour cream, sodium chloride, calcium ascorbate and mustard; boiling kvass; packing the produced mixture and kvass, sealing and sterilisation.
EFFECT: tinned food has improved assimilability as compared to analogue dish.
