FIELD: food industry.
SUBSTANCE: the suggested canned food should be manufactured due to cutting pork followed by marinating it in the mixture of cognac, hot black pepper and karri, breading in starch, roasting in melted butter and reducing it upon a chopper; cutting, frying carrots, celery root and brown onions in melted butter and reducing them upon a chopper; cutting, freezing leek greens and reducing it upon a chopper; mixing the above-mentioned components with soybean sauce, bone broth, sugar, common salt and a CO2-extract of the preset micromycete type biomass followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
