FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by cutting and blanching tomatoes and olives, blanching and mincing garlic, cutting and freezing lettuce and parsley, freezing and cutting capers, cutting oysters, shrimps and anchovy fillets. The above components are mixed without oxygen access with acetic acid, table salt and calcium acetate. The obtained mix and vegetable oil are packed, hermetically sealed and sterilised.
EFFECT: increased digestibility.
