| 摘要 |
FIELD: food processing. ^ SUBSTANCE: method for producing the tinned food provides the preparation of the recipe components: cutting and blanching onions and potatoes; blanching and cutting carrots; cutting and frosting the spring onions and dill greens; cutting the salt filleted anchovy. The said components are mixed at the oxygen-free conditions with the vegetable oil, sodium chloride, the black bitter pepper and the bay leaf. The produced mixture and the drinking water are packed at the specified consumption of the components. ^ EFFECT: tinned food has improved assimilability. |
