FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting, blanching and mincing potatoes and radishes, freezing and mincing bunching onion and dill, mincing fish fillets and sauerkraut, boiling kvass. The above components are mixed with sour cream, sugar, table salt and CO2 extracts of the specified micromitset biomass and mustard. The obtained mix is packed in aluminium tubes, hermetically sealed and sterilised.
EFFECT: canned food is of increased digestibility.
41 cl
