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 melted butter and reducing hen meat upon a chopper, cutting, roasting in melted butter and reducing onions upon a chopper, cauliflower, leek and white culinary roots should be cut, blanched and reduced upon a chopper, carrots should be blanched and reduced upon a chopper. Asparagus, beans, fresh grains of green peas, kohlrabi and the greens should be frozen and reduced upon a chopper followed by mixing the above-mentioned components with sour cream, bone broth and common salt at the preset ratio of components. The mixture obtained 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 analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
