FIELD: food production technology.
SUBSTANCE: parsley roots, parsnip roots, celery roots, onion and leek are cut and fried in small amount of melted butter. Sorrel and greens are cut and frozen. Poultry giblets and salted cucumbers are shredded and the above ingredients are mixed up with eggs, milk, table salt, bitter black pepper and bay leaf without oxygen access. Produced mixture and bone cook water are packed, sealed and sterilised.
EFFECT: extension of facilities and dishes selection for production of new canned food with high digestibility properties up to 5.6·104.
