FIELD: food industry.
SUBSTANCE: the present innovation deals with preparing the recipe components due to cutting, breading in starch and roasting pork in vegetable oil; cutting and freezing leek greens, cutting and frying brown onions in vegetable oil; blanching and cutting edible boletuses; cutting and blanching pineapples and potatoes. All the components mentioned should be mixed at oxygen-free technique with vermicelli, ethanol, pineapple juice, soybean sauce, tomato paste, acetic acid, sugar, common salt, hot black pepper, Jamaica pepper, cinnamon, clove and nutmeg. The mixture obtained and bone broth should be packed, sealed and sterilized. All the components should be taken at a certain ratio. The innovation enables to increase the digestibility of the present canned product.
EFFECT: higher efficiency of manufacturing.
