FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting and frying mutton in melted butter, cutting and blanching hot chilly pepper. Garlic is blanched and minced, cherry plum is blanched and strained. Green onions, coriander, dill and estragon are cut and frozen. The said components are mixed with salt and Cayenne pepper under oxygen-free conditions. The obtained mixture and bone broth are packed, sealed and sterilised.
EFFECT: expanded range of techniques and dishes to obtain new canned food of increased digestibility as compared to known dish.
