FIELD: food industry.
SUBSTANCE: tinned food is produced by cutting and blanching raw onions, blanching and cutting chopping beet roots. White cabbage is cut and frozen. Green parsley is chopped and frozen. Tofu is cut. The above-mentioned ingredients are mixed with acetic acid, sugar, culinary salt and calcium acetate under oxygen-free conditions. Obtained mixture is packed as well as vegetable butter with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
