FIELD: food industry.
SUBSTANCE: the suggested innovation deals with cutting and blanching the root of parsley, brown onions and sweet pepper; blanching and cutting carrots; cutting and freezing green onions; cooking rice till the increase of its mass by 150%; cutting hen meat. The above-mentioned components should be mixed at oxygen-free technique with tomato paste and common salt. The obtained mixture and bone broth should be packed, sealed and sterilized. The canned food is of increased digestibility.
EFFECT: higher efficiency of manufacturing.
