FIELD: food processing.
SUBSTANCE: method for producing the tinned food provides boiling, peeling and blending the hen's eggs; cutting, blanching and blending potatoes and cucumbers; frosting and blending spring onion and greens; blending the calamari sirloin; boiling kvass; mixing the said components with the sour cream, sugar, sodium chloride, carbon dioxide extract of the specified micromycete biomass and mustard; packing the produced mixture into the aluminum tubes, sealing and sterilisation.
EFFECT: tinned food has improved assimilability as compared to analogue dish.
41 cl
