FIELD: canned food industry.
SUBSTANCE: method involves cutting and blanching cauliflower and celery root; blanching and cutting carrot; cutting and freezing green onion, spinach and parsley green; cutting chicken meat; freezing fresh pea grains; mixing above components, without oxygen access, with eggs, cream and edible salt; packaging resultant mixture and bone soup; pressurizing and sterilizing.
EFFECT: increased digestibility of novel canned food as compared to similar culinary dish owing to composition of used components and processing conditions.
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