FIELD: food processing.
SUBSTANCE: tinned food is produced by cutting and blanching the onions, vegetable pepper, tomatoes, olives and Cayenne pepper; blanching and cutting garlic; blanching and grating carrot; cutting and frosting the parsley greens; frosting the fresh green peas; cutting the chicken meat; boiling rice to increase its mass twice. The said components are mixed at the oxygen-free conditions with the sugar corn, vegetable oil, acetic acid and sodium chloride. The obtained mixture and the bony broth are packed, sealed and sterilised.
EFFECT: tinned food has improved assimilability as compared to analogue dish.
