FIELD: food production process.
SUBSTANCE: canned food is cooked by carrots, raw onions and leek cutting and browning in margarine, potatoes and parsley roots cutting and blanching, sorrel and herbs cutting and freezing, crabmeat cutting. Listed components are mixed with sour cream, table salt, bitter black pepper and bay leaves under oxygen-free conditions. Prepared mixture and fish broth are packed, sealed and sterilised.
EFFECT: enhanced digestibility.
