FIELD: food processing.
SUBSTANCE: method for producing the tinned food provides the preparation of the recipe components: cutting and joint roasting mutton, smoked salted pork fat, garlic and onions; cutting and blanching potatoes; cutting and frosting the string beans and the parsley greens. The said components are mixed at the oxygen-free conditions with the sour cream, the wheat flour, sodium chloride, the black bitter pepper and the Cayenne pepper. The produced mixture and the bony broth are packed at the specified consumption of the components.
EFFECT: tinned food has improved assimilability.
