FIELD: food industry.
SUBSTANCE: present invention relates to public catering and can be used in the production of canned snacks. Canned vegetable salad contains, mass %: fresh Jerusalem artichoke – 27.9; fresh white cabbage – 26.7; fresh carrot – 25.3; fresh celery – 3.3; lemon juice – 1.3; fresh dill – 1.3; salt – 0.7; pumpkin oil – 13.3; tea additive – 0.2.
EFFECT: canned vegetable salad has functional properties, high organoleptic quality indicators and extended shelf life.
1 cl, 4 tbl
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