FIELD: food products.
SUBSTANCE: canned food in question is made by cutting and freezing of spring onion, blanching and grating of horseradish. The above ingredients are mixed with acetic acid, sugar, salt, calcium acetate, hot black pepper and bay leaves without oxygen access. Tongue is cut. The obtained mixture, tongue and sour cream are packed, vacuum-sealed and sterilised. Preserve digestibility is increased to 2.5·105 in 1 cm3 of the product.
EFFECT: enhanced preserve digestibility.
