FIELD: production technology of food products.
SUBSTANCE: method of cans preparation consists of pork cutting and frying in melted fat, cutting and freezing of leek, parsley and dill, sauting of wheat flour in melted butter, mixing of the listed components without access of oxygen with tomato paste, salt, red pepper, packing of prepared mixture and bone broth, canning and sterilization.
EFFECT: cans have good assimilability.
