FIELD: food industry.
SUBSTANCE: the present innovation deals with cutting, breading in starch and frying pork in vegetable oil; cutting and frying garlic and brown onions in vegetable oil; blanching and cutting carrots, meadow mushrooms and morels; cutting and blanching pineapples; cutting and freezing leek greens; cooking soya up to a two-fold increase of its mass. The components mentioned should be mixed at oxygen-free technique with vermicelli, sherri, soybean sauce, pineapple juice, tomato paste, acetic acid, starch, sugar, common salt, hot black pepper, Jamaica pepper, cinnamon, clove and nutmeg. The mixture obtained and bone broth should be packed, sealed and sterilized at a certain ratio of the components taken. This provides the manufacturing of canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
