FIELD: food industry.
SUBSTANCE: the suggested canned food should be manufactured due to cutting and blanching brown onions and tomatoes; cutting and freezing green onions; cutting hen meat; cooking rice till a 2-fold increase of its mass. The components mentioned should be mixed at oxygen-free technique with barberry, laurel leaf and hot red pepper. The mixture obtained and bone broth should be packed, sealed and sterilized. The canned food in question is of increased digestibility.
EFFECT: higher efficiency of manufacturing.
