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, cutting wels catfish fillets. The above components are mixed without oxygen access with table salt. The obtained mix and sour cream are packed, hermetically sealed and sterilised.
EFFECT: canned food is of increased digestibility.
