FIELD: food industry.
SUBSTANCE: the suggested innovation deals with manufacturing canned food due to cutting and blanching potatoes, cutting pickled cucumbers and hen viscera followed by cutting pickled cucumbers and poultry viscera, cutting and freezing sorrel and the greens followed by mixing the above-mentioned components at oxygen-free technique with sour cream, cucumber pickle, common salt, hot black pepper and laurel leaf. 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.
