FIELD: food processing.
SUBSTANCE: tinned food is produced by cutting, roasting in the melted butter and blending mutton; cutting, blanching and blending onions; frosting and blending the parsley greens and coriander; boiling the ground rice till twofold mass increase and blending it. The said components are mixed with the bony broth, sodium chloride, saffron and the carbon dioxide extract of the Cayenne pepper. The produced mixture is packed into the aluminum tubes, sealed and sterilised.
EFFECT: tinned food has improved assimilability.
