FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing canned first-course dishes due to preparing the recipe components, cutting and frying carrots, parsley root, onions and meadow mushrooms in grease; cutting and freezing the greens and fresh grains of green peas; cutting hen viscera; frying wheat flour in grease. The above-mentioned components should be mixed at oxygen-free technique with cream, common salt, hot black pepper and laurel leaf. The mixture obtained and bone broth should be packed at a certain expenditure of the components. This enables to manufacture new canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
41 cl
