FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by cutting, blanching and mincing cucumbers and tomatoes, freezing and mincing lettuce, blanching and mincing beetroots and horseradish, mincing poultry meat, mixing the above components with bone broth, sugar, table salt, citric acid and CO2-extracts of the specified myxomycetes biomass, hot black pepper and bay leaves, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.
EFFECT: special purposed cans are of higher digestibility as compared to similar culinary dish.
41 cl
