FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting and blanching apples and lemons, blanching and cutting carrots, blanching and grating horseradish, cutting and freezing cress, parsley and dill, cutting beef tongue, mixing the specified ingredients without oxygen access with sugar, salt and calcium sorbate, mixing sour cream and mayonnaise, packing, sealing and sterilising the prepared mixtures.
EFFECT: canned food has improved digestibility.
