FIELD: production technology of food products.
SUBSTANCE: method of cans preparation is cutting, flouring in starch and frying in the oil of the pork, cutting and freezing of leek and bamboo springs, cutting and sauting in oil of onion, blanching and cutting of porcini, cutting and blanching of pine-apples. Then the listed components are mixed without access of oxygen with noodles, ethyl alcohol, pine-apple juice, soy-bean sauce, tomato paste, acetic acid, sugar, salt, black pepper, allspice, cinnamon, cloves and nutmeg. Then the prepared mixture and bone broth are packed, canned and sterilized.
EFFECT: cans have good assimilability.
