FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to cutting and roasting hen meat in melted butter, cutting and frying onions in melted butter, cutting and freezing podded beans and parsley greens, whipping hen eggs followed by mixing the above-mentioned components at oxygen-free technique with common salt and packing the mixture obtained and melted butter with subsequent sealing and sterilization. The innovation enables to obtain new canned food being of high digestibility.
EFFECT: higher efficiency of manufacturing.
