FIELD: food industry.
SUBSTANCE: potatoes should be cut and blanched, carrots and onions should be cut and roasted in melted butter, cheeseflower (Malva neglecta) and parsley greens should be cut and frozen, mutton should be cut. The components mentioned should be mixed at oxygen-free technique with common salt, the mixture obtained and bone broth should be packed followed by sealing and sterilization. This enables to obtain new canned food out of the known culinary dish that widens the quantity of technical means and increases the digestibility of this dish from 4.1·104 up to 5.8·104.
EFFECT: higher efficiency of manufacturing.
