FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting and blanching potatoes, blanching and cutting carrots, blanching and grating beetroots and horseradish, freezing fresh green peas, cutting pickles, and mixing the listed ingredients without oxygen access with mayonnaise, acetic acid, sugar and salt to obtain the garnish, cutting sturgeon, packing the sturgeon, garnish and fish broth, sealing and sterilisation.
EFFECT: improved digestibility.
