FIELD: food industry.
SUBSTANCE: tinned food is made by the following way. Chicken eggs are boiled, peeled and diced; apples, cucumbers, onions and tomatoes are diced and blanched; lettuce and parsley are cut and frozen; skinned filleted rosefish is also diced. Thereafter all listed components are mixed up in no-oxygen medium with acetic acid, table salt, calcium acetate, black bitter pepper and pyrolised wood CO2-extract. Then produced mixture is packed up with vegetable oil added. Further tinning and sterilisation follow.
EFFECT: produced tinned food has improved digestibility.
