FIELD: food industry.
SUBSTANCE: the suggested caned food product should be manufactured due to freezing and reducing burning nettle, green onions and parsley and dill greens upon a chopper; cutting and frying in melted butter onions, boiling pearl till a two-fold increase of its mass followed by cutting sausages. The above-mentioned components should be mixed at oxygen-free technique with sour cream, common salt and a CO2-extract of pyrolysis wood. The mixture obtained and bone broth should be packed followed by sealing and sterilization. The innovation enables to manufacture canned food product being of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
