FIELD: food industry.
SUBSTANCE: canned food is cooked by cutting and blanching potatoes and onion, blanching and cutting beetroot and carrots, cutting skin-off salty herring and pickles, freezing fresh green peas and mixing the listed ingredients without oxygen access with sour cabbage, acetic acid, sugar, salt, calcium acetate and hot black pepper, packing the obtained mixture and vegetable oil, sealing and sterilisation.
EFFECT: invention allows manufacturing of canned food with increased digestibility.
