FIELD: food industry.
SUBSTANCE: invention relates to the technology of manufacturing canned snacks. Preparation of the recipe components includes boiling, peeling and cutting chicken eggs, blanching and straining garlic, cutting and freezing lettuce and parsley, cutting and blanching onion, cutting tuna, boiling beans till 150% increase in mass. The above-mentioned ingredients are mixed with acetic acid, culinary salt, calcium acetate and hot black pepper under oxygen-free conditions. The obtained mixture and vegetable oil are packed, canned and sterilised.
EFFECT: method allows manufacturing of new canned food with higher digestibility comparing to similar culinary dish.
