FIELD: production of canned first-course dinner dish concentrates.
SUBSTANCE: method involves preparing receipt components; cooking sparrow to ready state; withdrawing from soup; removing bones; cutting and freezing dill green and green 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; pressurizing and sterilizing.
EFFECT: increased digestibility of novel canned food as compared to similar culinary dish.
