FIELD: food-processing industry.
SUBSTANCE: method involves cutting and frying chicken meat in olive oil; cutting and blanching vegetable pepper and bulb onion; cutting and freezing salad; rubbing celery root; mixing said components, without oxygen access, with canned olives, acetic acid, sugar, edible salt and calcium glutamate or magnesium glutamate; prepackaging resultant mixture and bone soup; pressurizing and sterilizing.
EFFECT: increased digestibility of canned food as compared to similar culinary dish.
