FIELD: food products manufacturing technique.
SUBSTANCE: cucumbers are cut and blanched, horseradishes are blanched and grated, lemon peels are blanched and grated. Lettuce, bunching onion and dill are cut and frozen, spinage and sorrel are frozen and chopped, crab and crayfish flesh is cut. The above components are mixed without oxygen access with sugar, table salt and calcium ascorbate, kvass is boiled, the obtained mix and kvass are packed, hermetically sealed and sterilised.
EFFECT: expanding range of technical means and dishes used in manufacturing of new canned food, increase of digestibility from 4,5·104 to 5,6·104.
