FIELD: food products manufacturing technique.
SUBSTANCE: method of cans manufacturing involves cutting and frying mutton in melted fat, cutting and sauteeing in melted fat onions, melons, peaches, potatoes, carrots and tomatoes, cutting and freezing cilantro, boiling rice and mung beans up to double increase in mass, mixing the above components without oxygen access with tomato paste, table salt and hot black pepper, packing the obtained mix and bone broth, hermetic sealing and sterilisation.
EFFECT: new cans of increased digestibility as compared to similar culinary dish.
