FIELD: food production process.
SUBSTANCE: method is implemented by cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing. Horseradishes and beetroots are blanched and grated. The above-mentioned ingredients are mixed with acetic acid, sugar, culinary salt, calcium acetate, hot black pepper and laurel leaf under oxygen-free conditions. Tongue is cut. This mixture is packed as well as sour cream with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: product digestibility improvement.
