FIELD: food industry.
SUBSTANCE: the innovation refers to the technology for manufacturing canned concentrates of first-course dishes. The suggested canned food should be prepared due to cutting and blanching potatoes, turnip and onions; blanching and cutting carrots; cutting and freezing new white head cabbage and sugar pea, boiling beans up to increased weight by 150%,; cutting smoked pork and mixing the above-mentioned components at oxygen-free technique with common salt followed by packing the mixture obtained and bone broth with subsequent sealing and sterilization. The innovation enables to obtain new canned food being of higher digestibility against analogous culinary dishes.
EFFECT: higher efficiency of manufacturing.
