FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food. It is necessary to prepare all the ingredients applied, cut onions followed by blanching. Green part of coriander and dill should be cut and frozen. The components mentioned should be mixed at oxygen-free technique with common salt. Turkey meat should be cut and roasted in melted butter to pack then hen meat, the mixture obtained and bone broth at the preset expenditure of components followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility against the known culinary dish.
EFFECT: higher efficiency.
