FIELD: food industry.
SUBSTANCE: the suggested innovation deals with the technology for manufacturing first-course canned food due to cutting and frying leek, white culinary roots and onions in grease; cutting and blanching potatoes, cutting pickled cucumbers and hen meat, freezing and cutting sorrel and the greens followed by mixing the above-mentioned components at oxygen-free technique with sour cream, pickled cucumbers' brine, common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and bone broth followed by sealing and sterilization. This enables to obtain new canned food being of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
