FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting and blanching paprika, cucumbers and tomatoes, cutting and freezing lettuce and celery greens, straining horse-raddish. The listed components are mixed with table salt and calcium ascorbate under oxygen-free conditions. The resultant mixture and mayonnaise are packaged, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
