FIELD: food production technology.
SUBSTANCE: canned food is produced by onion cutting frying in small amount in melted butter and mincing; cherry-plum cutting, blanching and mincing; coriander freezing and mincing; rice and split peas boiling to double-size volume and mincing and poultry mincing. The said ingredients are mixed up with bone cook water, table salt and CO2 biomass extracts of the given type of micro mycete, saffron and mint. Produced mixture is packed into aluminium tubes, sealed and sterilised.
EFFECT: improved digestibility.
41 cl
