FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to preparing all the components, cutting, breading in wheat flour, roasting in grease and reducing hen meat upon a chopper, cutting, roasting in grease and reducing onions upon a chopper, cauliflower, leek and white culinary roots should be cut and blanched, carrots should be cut. Asparagus, green beans, kohlrabi and the greens should be cut and frozen followed by mixing the above-mentioned components at oxygen-free technique with sour cream and common salt at the preset ratio of components. The mixture obtained and bone broth should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to increase the digestibility of the canned food in question against the known culinary dish.
EFFECT: higher efficiency of manufacturing.
