FIELD: food industry, canned foods industry.
SUBSTANCE: the suggested meat-vegetable canned food should be manufactured due to cutting, roasting in melted butter and reducing meat upon a chopper; cutting, frying in melted butter and reducing carrots, potatoes and brown onions upon a chopper; freezing and reducing green onions and dill greens upon a chopper. The above-mentioned components should be mixed at a certain ratio with bone broth, tomato paste, common salt and CO2-extracts of the preset micromycete type biomass, hot black pepper and laurel leaf. The mixture obtained should be packed into aluminum tubes, sealed and sterilized. Canned food in question is of increased digestibility.
EFFECT: higher efficiency of manufacturing.
41 cl
