FIELD: food industry.
SUBSTANCE: tinned food is produced by cucumbers cutting, blanching and mincing; horseradish blanching and mincing; lemon rind blanching and grating; lettuce, spring onions and dill freezing and mincing, sorrel and spinach freezing and chopping, skinned fillet of sturgeon fish and lobster meat mincing, kvass boiling. The above components are mixed with sugar, table salt and CO2-extract of specified micromitset biomass. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
41 cl
