FIELD: food production process.
SUBSTANCE: canned food is cooked by carrots, white roots and raw onions cutting, browning in melted butter and straining, string beans and herbs cutting and freezing, pheasant meat cutting, wheat flour browning in melted butter, mixing of listed components with tomato paste, sugar, salt, hot black pepper and laurel leaf under oxygen-free conditions, packing of obtained mixture and bone broth, sealing and sterilisation.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
