FIELD: food industry, canned food industry.
SUBSTANCE: the present innovation deals with cutting, roasting in melted butter and reducing hen meat, roasting in melted butter and reducing onions, freezing and reducing beans and the greens followed by mixing the above-mentioned components at oxygen-free technique with wheat flour, tomato paste and common salt. The mixture obtained and bone broth should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to increase the digestibility of the canned food in question.
EFFECT: higher efficiency of manufacturing.
