FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots and beetroots, cutting and freezing bunching onion, cutting saury fillets. The above components are mixed without oxygen access with table salt and calcium ascorbate. The obtained mix and mayonnaise are packed, hermetically sealed and sterilised.
EFFECT: cans of increased digestibility.
