FIELD: food products manufacturing technique.
SUBSTANCE: method of cans manufacturing involves cutting and blanching potatoes, onions and papricas, blanching and cutting carrots, cutting and freezing dill and cilantro, cutting mutton and horse meat, boiling peas up to double increase in mass, mixing the above components without oxygen access with table salt, basil, coriander and bay leaves, packing the obtained mix and bone broth, hermetic sealing and sterilisation.
EFFECT: cans of increased digestibility as compared to similar culinary dish.
