FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing canned food due to cutting and blanching parsley root and onions, blanching and cutting carrots, cutting and roasting hen meat in melted butter, freezing fresh grains of green peas and mixing the above-mentioned components at oxygen-free technique with wheat flour and common salt, the mixture obtained and bone broth should be packed followed by sealing and sterilization. The innovation enables to obtain canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
