FIELD: food production technology.
SUBSTANCE: canned food is produced by parsley roots, parsnip roots, celery roots, onion and leek are cut and fried in small amount of melted butter. Sorrel, spinach and greens are cut and frozen. Beef kidneys 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: improved digestibility as compared to similar dish.
