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. Then onions should be cut and fried in melted butter, tomatoes should be cut and blanched, Brussels sprouts should be cut and frozen, wheat flour should be fried in melted butter, beef should be cut. The above-mentioned components should be mixed at oxygen-free technique with common salt, red pepper, Jamaica pepper and laurel leaf. The mixture obtained and bone broth should be packed, sealed and sterilized to obtain the target product. The innovation enables to obtain new canned food being of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
