FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food. The suggested innovation deals with preparing the recipe components: one should cut and freeze the greens, green peas should be frozen. Rice should be roasted in melted butter. Carrots, onions, celery root should be cut and roasted in melted butter. One should cut hen meat. The above-mentioned components should be mixed at oxygen-free technique with common salt, hot black pepper and laurel leaf. The mixture obtained and bone broth should be packed followed by sealing and sterilization. The innovation enables to obtain new meat-vegetable canned food being of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
