FIELD: food industry.
SUBSTANCE: the suggested innovation deals with the technology for manufacturing canned first-course dishes, so, the suggested canned food should be prepared due to cutting and blanching potatoes, cutting and roasting white culinary roots and onions in melted butter followed by cutting pickled cucumbers and goose viscera, cutting and freezing sorrel, parsley greens and green onions followed by mixing the above-mentioned components at oxygen-free technique with hen eggs, milk, common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and bone broth followed by sealing and sterilization at a certain ratio of components. This enables to obtain new canned food of higher digestibility.
EFFECT: higher efficiency.
