FIELD: production of canned first-course dinner dish concentrates.
SUBSTANCE: method involves preparing receipt components; cutting and blanching bulb onion and tomatoes; cutting and freezing dill green; cutting chicken; cooking rice until its mass has increased by twice; mixing said components, without oxygen access, with barberry, laurel leaf and red hot pepper; packaging resulted mixture and bone soup; pressurizing and sterilizing.
EFFECT: increased digestibility of novel canned food as compared to similar culinary dish.
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