FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing canned concentrates of first-course dishes. It is necessary to prepare all recipe components: blanching and grating potatoes, cutting and freezing leek greens, cutting and roasting pork in grease. The above-mentioned components should be mixed at oxygen-free technique with milk, sour cream, common salt, white pepper, nutmeg, laurel leaf and a CO2-extract of pyrolysis wood. The mixture obtained and bone broth should be packed at a certain expenses of components. That enables to manufacture new canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
