FIELD: food industry.
SUBSTANCE: the suggested canned food should be manufactured due to freezing and reducing burning nettle, green onions and parsley and dill greens upon a chopper; cutting, frying in melted butter and reducing onions upon a chopper; cooking pearl barley up to a two-fold increase of its mass to reduce it upon a chopper; reducing sausages upon a chopper. Then the above-mentioned components should be mixed with sour cream, bone broth, common salt and CO2-extracts of the preset micromycete type biomass and pyrolysis wood; the mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The suggested canned food is of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
41 cl
