FIELD: food industry.
SUBSTANCE: canned food is cooked by cutting and blanching apples and lemons, blanching and cutting carrots, blanching and grating horseradish, cutting and freezing cress, parsley and dill, cutting mutton tongue, mixing the specified ingredients without oxygen access with sugar, salt and calcium sorbate, mixing sour cream and mayonnaise. The obtained mixtures are packed, pressurised and sterilised.
EFFECT: invention allows manufacturing of canned food with increased digestibility.
