FIELD: food industry.
SUBSTANCE: the present innovation deals with preparing all recipe components, cutting and blanching potatoes, onions, dried apricots and sweet pepper, cutting and freezing kidney beans and greens, cutting mutton. The components mentioned should be mixed at oxygen-free technique with common salt. The mixture obtained and bone broth should be packed followed by sealing and sterilization. This widens the quantity of technical means and dishes applied at manufacturing new canned food that enable to increase their digestibility. Digestibility of the suggested canned food corresponds to 2.1·105, and that of the dish applied for manufacturing these canned food - 1.7·105.
EFFECT: higher efficiency of manufacturing.
