FIELD: food products manufacturing technique.
SUBSTANCE: method of cans manufacturing involves cutting and blanching potatoes, turnips, papricas and onions, blanching and cutting carrots, cutting and freezing parsley, cutting mutton, mixing the above components without oxygen access with table salt, barberries, saffron and red hot pepper, packing the obtained mix and bone broth, hermetic sealing and sterilisation.
EFFECT: new cans of increased digestibility as compared to similar culinary dish.
