FIELD: food industry.
SUBSTANCE: preserved food is cooked by potatoes cutting and blanching, beet and carrots blanching and cutting, spring onions cutting and freezing, deskinned herring fillet and gherkins cutting. Then specified components are mixed without oxygen access with sauerkraut, acetic acid, sugar, table salt, calcium acetate and black bitter pepper, prepared mixture and vegetable oil are packed, sealed and sterilised.
EFFECT: allows manufacturing of new canned food having higher digestibility as compared to similar culinary dish.
