FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-plant canned food. It is necessary to prepare all recipe components followed by cutting and roasting hen meat in melted butter, cutting and frying onions in melted butter, cutting and freezing green onions and parsley greens, cutting and blanching lemons, grating the garlic and frying wheat flour. All the components mentioned should be mixed at oxygen-free technique with dry white wine, tomato paste, common salt, hot black pepper and laurel leaf. The mixture obtained should be packed with bone broth followed by sealing and sterilization. All the components should be taken at a certain ratio. The innovation in question enables to increase digestibility of the canned food suggested.
EFFECT: higher efficiency of manufacturing.
