FIELD: food industry.
SUBSTANCE: canned food is cooked by raw onions cutting and blanching, leek and dill leaves cutting and freezing, rabbit meat, pickles and pickled champignons cutting, mixing of listed components with table salt and calcium acetate under oxygen-free conditions, mixing of pickles brine and mayonnaise, packing of obtained mixtures, sealing and sterilisation.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
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