FIELD: food processing.
SUBSTANCE: cans are made by boiling, shelling and cutting of hen's eggs, cutting and parboiling of cucumbers, cutting and freezing of spring onions and greens, cutting of veal and quail. The above-mentioned components are mixed with sour cream, sugar, salt, calcium ascorbate and mustard avoiding access of oxygen. Kvass is boiled. The mixture and kvass are packed, sealed and sterilised.
EFFECT: widening of facilities and assortment when new cans are prepared, and their digestibility enhancement.
