FIELD: production of canned first-course dinner concentrates.
SUBSTANCE: method involves preparing receipt components: cooking sparrow to ready state; withdrawing from soup and removing bones; cutting and freezing dill green; cutting and blanching bulb onion; mixing said components, without oxygen access, with edible salt, red hot pepper, jeera, and laurel leaf; packaging resulted mixture and meat-and-bone soup at predetermined ratio of components.
EFFECT: increased digestibility of novel canned food.
