FIELD: food industry.
SUBSTANCE: the suggested innovation deals with manufacturing canned concentrates of the first-course dishes. The prepared hen eggs, milk, common salt and nutmeg should be mixed, whipped, roasted and cut. The prepared carrots should be blanched and cut. The prepared green onions and parsley greens should be cut and frozen, preferably slowly. The prepared onions should be cut and blanched. Hen meat should be cut, also. Then the above-mentioned components should be mixed at oxygen-free technique with vermicelli, common salt, hot black pepper, clove and laurel leaf. The mixture obtained and bone broth should be packed, sealed and sterilized. The innovation enables to obtain canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
