FIELD: food industry.
SUBSTANCE: the present innovation refers to the technology for manufacturing meat-vegetable canned food due to blanching macaroni, cutting and frying meat in melted butter; cutting and frying garlic in melted butter; cutting and blanching potatoes and radish, blanching and cutting carrots, chopping and freezing fresh white head cabbage, cutting and freezing sweet pepper and mixing at oxygen-free technique meat, the above-mentioned vegetables, tomato paste, common salt and hot black pepper, packing macaroni, 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 increased digestibility.
EFFECT: higher efficiency.
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