FIELD: food production technologies.
SUBSTANCE: canned food is produced by potato cutting and blanching; carrot and beetroot cutting and blanching; runner beans cutting and freezing; green peas freezing pickled cucumbers and tongue cutting; garlic blanching and milling. The said ingredients are mixed up with vegetable oil, acetic acid, table salt and bitter black pepper without oxygen access. Produced mixture is packed with mayonnaise, sealed and sterilised.
EFFECT: improved digestibility.
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|
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