FIELD: food industry.
SUBSTANCE: the suggested innovation deals with the technology for manufacturing first-course canned food due to preparing all the ingredients: pork and greens should be cut and reduced, new white cabbage should be chopped and frozen. One should cut carrots, parsley root and onions to fry them in cooking fat. Garlic should be grated. Cereals should be boiled up to a 2-fold increase of the weight. It is necessary to mix the above-mentioned components at no oxygen supply with tomato paste, acetic acid, common salt, porridge oats, a CO2-extract of pyrolysis wood, hot black pepper and laurel leaf. The obtained mixture and bone broth should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility against analogous culinary dishes.
EFFECT: higher efficiency.
