FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting and blanching potatoes and papricas, blanching and cutting carrots, cutting and freezing bunching onion, cutting mussels and salted cucumbers, freezing fresh green peas. The above components are mixed without oxygen access with table salt and calcium lactate. Sour cream and mayonnaise are mixed. The obtained mixes are packed, hermetically sealed and sterilised.
EFFECT: canned food is of increased digestibility.
