FIELD: food industry.
SUBSTANCE: the present innovation deals with manufacturing canned food due to cutting, blanching and reducing potatoes and brown onions upon a chopper; blanching and reducing carrots upon a chopper; freezing and reducing dill greens upon a chopper; reducing quail meat upon a chopper and mixing the above-mentioned components with bone broth, common salt and a CO2-extract of hot black pepper followed by packing the mixture obtained into aluminum tubes, sealing and sterilization. The suggested canned food is of increased digestibility.
EFFECT: higher efficiency of manufacturing.
