FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food. It is necessary to prepare all recipe components followed by cutting, roasting in melted butter and reducing hen meat upon a chopper; cutting, frying in melted butter and reducing onions upon a chopper; freezing and reducing green onions and parsley greens upon a chopper; cutting, blanching and reducing lemons upon a chopper; grating garlic and frying wheat flour. All the components mentioned should be mixed with bone broth, dry white wine, tomato paste, common salt and CO2-extracts of the preset micromycete type biomass, hot black pepper and laurel leaf. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. All the components should be taken at a certain ratio. The innovation in question enables to increase digestibility of the canned food suggested.
EFFECT: higher efficiency of manufacturing.
41 cl
