FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting and browning in melted butter onions, blanching and cutting dried cherry plums, cutting and freezing coriander. Rice and chickpeas are boiled up to double increase in weight, chicken meat is cut and the above ingredients are mixed with salt, saffron and mint without oxygen access. 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.
