FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting and chopping beef, cutting and sauteeing onions in margarine, grating and sauteeing horseradish in margarine, cutting and freezing asparagus and dill, sauteeing wheat flour in melted butter. Beef, onions, dill, milk, table salt and hot black pepper are mixed without oxygen access producing minced meat. It is handled and formed into meatballs stuffed with chicken eggs. Asparagus, horseradish, wheat flour, acetic acid, table salt, hot black pepper and bay leaves are mixed without oxygen access producing garnish. The meatballs, garnish and sour cream are packed, hermetically sealed and sterilised.
EFFECT: canned food is of increased digestibility.
