FIELD: food products manufacturing technique.
SUBSTANCE: method of cans manufacturing involves cutting and blanching pumpkin, potatoes and onions, blanching and cutting carrots, cutting and freezing parsley, cutting mutton, boiling rice up to double increase in mass, mixing the above components without oxygen access with sour cream, table salt, saffron, anise, red hot pepper 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.
