FIELD: food processing.
SUBSTANCE: tinned food is produced by cutting and roasting the mutton in vegetable oil; cutting and browning the onions in vegetable oil; cutting and blanching the vegetable pepper, potatoes and chili pepper; cutting and frosting the fresh green peas. The said components are mixed at the oxygen-free conditions with sodium chloride and the Cayenne pepper. The produced mixture and bony broth are packed, sealed and sterilised.
EFFECT: tinned food has improved assimilability.
