FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing canned concentrates of the first-course dishes due to cutting and frying meat in grease; cutting and frying onions, tomatoes, carrots and potatoes in grease; chopping and freezing fresh white head cabbage; cutting red pepper and greens and mixing the above-mentioned components at oxygen-free technique with common salt, hot black pepper and laurel leaf and packing the mixture obtained and bone broth at the preset ratio of components with subsequent sealing and sterilization. The innovation in question enables to obtain new canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
