FIELD: food-processing industry, in particular, production of canned concentrates of first-course dinner dishes.
SUBSTANCE: method involves cutting and joint frying of prepared mutton, fat, garlic, and bulb onion; cutting and blanching prepared potato; cutting prepared bean, green onion and parsley green; providing freezing, preferably slow freezing, of cut beans, green onion, and parsley green; mixing said components, without oxygen access, with sour cream, wheat flour, edible salt, CO2-extract of pyrolysis wood, black bitter pepper, and red hot pepper; packaging resulted mixture and bone soup; pressurizing and sterilizing for obtaining of base product.
EFFECT: increased digestibility of novel canned food.
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