FIELD: food industry.
SUBSTANCE: method of tinned product making includes preparation of recipe components and implies as follows. Chicken eggs are boiled, peeled and diced; potatoes, cucumbers and tomatoes are diced and blanched; carrots are sliced and blanched; lettuce and greens are cut and frozen; fresh green peas are frozen; filleted whiting and marinated mushrooms are diced. All listed components are mixed up in no-oxygen medium with table salt and calcium lactate, sour cream and mayonnaise mixed in ratio 1:2. Produced mixture is packed up.
EFFECT: enables to produce new tinned food which has improved digestibility.
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