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 carrots, white culinary roots and onions in melted butter followed by cutting pickled cucumbers and poultry viscera, cutting and freezing sorrel followed by mixing the above-mentioned components at oxygen-free technique with sour cream and common salt. Then one should pack the mixture obtained and bone broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility.
EFFECT: higher efficiency.
