FIELD: food processing.
SUBSTANCE: tinned food is produced by cutting and roasting mutton in the melted fat; cutting and browning onions the melted fat; cutting and frosting the string beans and parsley greens; cutting and blanching tomatoes, vegetable pepper and garlic; mixing the said components at the oxygen-free conditions with the wheat flour, sour cream and sodium chloride; packing the obtained mixture and bony broth at the specified components ratio, sealing and sterilisation.
EFFECT: tinned food has increased assimilability.
