FIELD: food products manufacturing technique.
SUBSTANCE: method of cans manufacturing involves cutting and sauteeing in margarine carrots and onions, cutting and blanching cauliflower, potatoes, vegetable marrows and tomatoes, cutting and freezing parsley, freezing fresh green peas, cutting deep-sea scallop fillets, mixing the above components without oxygen access with table salt, hot black pepper and bay leaves, packing the obtained mix and drinking water, hermetic sealing and sterilisation.
EFFECT: new cans of increased digestibility as compared to similar culinary dish.
