FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to cutting, roasting in melted butter and reducing beef upon a chopper; cutting, blanching and reducing cauliflower upon a chopper; blanching and reducing carrots upon a chopper; cutting, frying in melted butter and reducing brown onions upon a chopper; freezing and reducing podded beans and fresh grains of green peas upon a chopper and mixing the above-mentioned components with bone broth, common salt and CO2-extracts of hot black pepper, nutmeg and laurel leaf followed by packing the mixture obtained into aluminum tubes with subsequent sealing and sterilization. New canned food is being of higher digestibility against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
