FIELD: food industry.
SUBSTANCE: potatoes should be cut and blanched, onions should be cut and roasted in melted butter, asparagus and parsley greens should be cut and frozen, beef should be cut and wheat flour should be roasted. The components mentioned should be mixed at oxygen-free technique with common salt and saffron, 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 4.3·104 up to 5.8·104.
EFFECT: higher efficiency of manufacturing.
