FIELD: food industry.
SUBSTANCE: the present innovation deals with manufacturing meat-vegetable canned food due to preparing all the recipe components, cutting and freezing the greens, leek and thyme; onions and sweet pepper should be cut and fried in melted butter; carrots should be cut and blanched; white culinary roots should be blanched and grated; wheat flour should be fried in melted butter. The above-mentioned components should be mixed at oxygen-free technique with dry white wine, whisky, cream, common salt, red sweet pepper, clove, laurel leaf, hot black pepper and nutmeg. Hen meat should be cut. The obtained mixture, hen meat and bone broth should be packed at the preset expenditure of components followed by sealing and sterilization. The innovation enables to manufacture new canned food being of increased digestibility against the known culinary dish.
EFFECT: higher efficiency of manufacture.
