FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by cutting and blanching onion and hot pepper, blanching and grating garlic, cutting and freezing parsley, dill and cilantro, cutting beef, boiling rice up to double increase in mass, mixing the above components without oxygen access with tomato paste, table salt, khmeli suneli and bay leaf, packing the obtained mix and bone broth, hermetic sealing and sterilisation.
EFFECT: canned food is of increased digestibility.
