FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing canned food of the first-course dishes due to cutting the beef, the pork, the mutton, lard, onions and garlic; chopping and blanching potatoes and celery roots; blanching and cutting carrots, blanching peas up to 15% increase of its weight; chopping and freezing fresh savoy cabbage; cutting and freezing tomatoes, grating the cheeses and mixing the above-mentioned components at oxygen-free technique with common salt, a Co2-extract of pyrolysis wood, hot black pepper and laurel leaf followed by packing the mixture obtained and bone broth at the preset ratio of components with subsequent sealing and sterilization. The innovation enables to obtain new canned food being of higher digestibility.
EFFECT: higher efficiency of manufacturing.
