FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, pitting and blanching cherries, freezing fresh green peas, cutting salted cucumbers and cooked sausage. The above components are mixed without oxygen access with table salt, citric acid, mustard and hot black pepper. The obtained mix and mayonnaise are packed, hermetically sealed and sterilised.
EFFECT: canned food is of increased digestibility.
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