FIELD: food processing.
SUBSTANCE: tinned food is produced by cutting and blanching potatoes, cucumbers and onions; cutting and frosting the spring onion; cutting the smoked filleted herring and pickled mushrooms. The said components are mixed at the oxygen-free conditions with the acetic acid, sugar, sodium chloride, calcium acetate and the black bitter pepper. The produced mixture is packed with the vegetable oil, sealed and sterilised.
EFFECT: tinned food has improved assimilability.
