FIELD: food industry.
SUBSTANCE: method of production of tinned salad provides as follows. Meat is diced, coated with wheat flour and fried all over with vegetable oil; ginger and peaches are diced and blanched; bamboo sprouts are diced and frozen; sprouted soya and fresh green peas are frozen. Listed components are mixed up in no-oxygen medium with vermicelli, soya sauce, acetic acid, sugar, table salt, karri, black bitter pepper and red hot pepper. Produced mixture is packed with vegetable oil, tinned and sterilised.
EFFECT: production of tinned food having improved digestibility.
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