FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-plant canned food. The suggested innovation deals with preparing the recipe components: one should freeze and reduce the greens and green peas upon a chopper. Rice should be fried in melted butter and reduced upon chopper. Carrots, onions, celery root should be cut, fried in melted butter and reduced upon a chopper. One should cut and reduce hen meat upon a chopper. The above-mentioned components should be mixed with common salt, bone broth and CO2-extracts of the preset micromycete type biomass, hot black pepper and laurel leaf. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to obtain new meat-vegetable canned food being of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
