FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by cutting and blanching onion and ginger, shredding and freezing napa cabbage, cutting shrimp meat, mixing the above components without oxygen access with lemon juice, table salt and red pepper, packing the obtained mix and fish broth with the specified ratio of components, hermetic sealing and sterilisation.
EFFECT: new canned food is of increased digestibility.
