FIELD: food production process.
SUBSTANCE: canned food is cooked by parsley roots and raw onions cutting, blanching and straining; carrots blanching and straining; horseradishes blanching and straining; herbs cutting and freezing; fresh green peas freezing; wheat flour browning in melted butter, mixing of listed components with acetic acid, table salt, hot black pepper and laurel leaves under oxygen-free conditions; packing of tongue, obtained mixture and sour cream, sealing and sterilisation.
EFFECT: high digestibility.
