FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, blanching and grating garlic, cutting and freezing chard greens and parsley, cutting salted Baltic herring fillets. The above components are mixed without oxygen access with acetic acid, table salt and hot black pepper. The obtained mix and vegetable oil are packed, hermetically sealed and sterilised.
EFFECT: increased digestibility.
