FIELD: food processing.
SUBSTANCE: method for producing the tinned food provides cutting and roasting chicken meat in melted butter; cutting and browning the onions and chili pepper in melted butter; cutting and blanching garlic and pears; cutting and frosting the Chinese cabbage and the spring onion; frosting the couched soy; mixing the said components at the oxygen-free conditions with soy sauce, sodium chloride, mustard and the Cayenne pepper to produce a stuffing; mixing the wheat flour, drinking water, hen's eggs, sodium chloride and saffron to produce pastry; the pastry proof, dressing, rolling out, cutting and forming the stuffing into it to produce the vontons; packing the vontons and vegetable broth, sealing and sterilisation.
EFFECT: tinned food has improved assimilability as compared to analogue product.
