FIELD: food industry.
SUBSTANCE: the present innovation deals with cutting and freezing fresh savoy cabbage, cutting and blanching carrots, cutting and blanching potatoes, celery root, onions and sweet pepper, cutting mutton, pork, beef and parsley greens. Then it is important to mix the above-mentioned components at oxygen-free technique with grease and common salt, pack the obtained mixture and bone broth into aluminum tubes followed by sealing and sterilization. The innovation enables to increase digestibility of the suggested canned food against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
