FIELD: food processing.
SUBSTANCE: method for producing the tinned food provides the preparation of the recipe components: boiling, peeling and cutting the hen's eggs; cutting and blanching potatoes and cucumbers, cutting and frosting spring onion and greens; cutting calamari sirloin. The said components are mixed at the oxygen-free conditions with the sour cream, sugar, sodium chloride, calcium ascorbate and mustard. The produced mixture and kvass are packed at the specified component ratio.
EFFECT: tinned food has improved assimilability.
