FIELD: food industry.
SUBSTANCE: the suggested canned food should be manufactured due to cutting and roasting mutton in grease; cutting and frying brown onions in grease; cutting and blanching potatoes, hot red pepper and apples; cutting and freezing dill and parsley greens. The above-mentioned components should be mixed at oxygen-free technique with tomato paste, commons alt and laurel leaf. 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.
