FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting and blanching cauliflower, potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing dill. Cutting skinned fish fillet, freezing fresh green peas, mixing the above components without oxygen access with table salt, calcium ascorbate and CO2 extract of pyrolysed wood, packing the obtained mix and mayonnaise, hermetic sealing and sterilisation follow.
EFFECT: cans are of higher digestibility as compared to similar culinary dish.
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