FIELD: production of canned first-course dinner dish concentrates.
SUBSTANCE: method involves preparing receipt components; cutting and blanching potato and bulb onion; blanching and cutting carrot; cutting and freezing dill green; cutting quail meat; mixing said components, without oxygen access, with edible salt and black bitter pepper; packaging resulted mixture and bone soup at predetermined consumption of components.
EFFECT: increased digestibility of novel canned food.
