FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting, blanching and mincing of cucumbers and tomatoes, freezing and mincing of lettuce, blanching and mincing of horseradish, cutting and mincing of sturgeon fillet. The above components are mixed with bone broth, sugar, table salt and citric acid. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
