FIELD: food industry.
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, lettuce and greens are cut and frozen. Mutton and salted cucumbers are shredded. The said components are mixed at the oxygen-free conditions with the hen's eggs, milk, table salt, the black bitter pepper and the bay leaf. The produced mixture and the bony broth are packed, sealed and sterilised.
EFFECT: cans have improved assimilability.
