FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-plant canned food due to preparing all the recipe components: cutting and roasting mutton in melted butter; cutting and frying brown onions in melted butter; cutting and freezing parsley greens; cutting and blanching dried apricots; cooking rice till a 2-fold increase of its mass; grinding the kernels of pistachio nuts. The above-mentioned components should be mixed at oxygen-free technique with tomato paste, common salt, cinnamon and hot black pepper. The mixture obtained and bone broth should be packed at a certain ratio of the components. This enables to manufacture new canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
