FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, tomatoes and radish, cutting and freezing lettuce, bunching onion and greenstuffs, cutting skinned smoked herring fillet, mixing the above components without oxygen access with table salt and calcium ascorbate, packing the obtained mix and sour cream, hermetic sealing and sterilisation.
EFFECT: cans are of higher digestibility as compared to similar culinary dish.
