FIELD: food processing.
SUBSTANCE: tinned food is produced by cutting, roasting in the melted butter and blending mutton; cutting and blanching onions; cutting and frosting the parsley greens and coriander; boiling the ground rice till twofold mass increase; mixing the said components at the oxygen-free conditions with sodium chloride, the Cayenne pepper and saffron; packing the produced mixture and the bony broth into the aluminum tubes, sealing and sterilisation.
EFFECT: tinned food has improved assimilability.
