FIELD: food industry.
SUBSTANCE: the suggested canned food should be manufactured due to cutting, blanching and reducing potatoes and pickled cucumbers upon a chopper; cutting, frying in melted butter and reducing carrots, parsley root, celery root and brown onions upon a chopper; freezing and reducing lettuce and the greens upon a chopper; reducing heart upon a chopper; frying wheat flour. The above-mentioned components should be mixed with sour cream, bone broth, common salt and CO2-extracts of hot black pepper and laurel leaf to pack the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to manufacture new canned food out of the known culinary dish, widen the quantity of technical means and dishes and increase the digestibility of the present dish from 4.3·104 up to 5.4·104.
EFFECT: higher efficiency of manufacturing.
