FIELD: food industry.
SUBSTANCE: canned food is cooked by mutton cutting and chopping, raw onions cutting and browning in melted butter, estragon and parsley cutting and freezing, rice and wheat grits boiling until twofold increase of weight, mixing of mutton, wheat grits, part of raw onions, milk, salt and hot black pepper to obtain mince; the mince is moulded to produce quenelles. Rice, the rest of the raw onions, estragon, parsley, eggs and salt are mixed under oxygen-free conditions. Quenelles, obtained mixture and bone broth are packed, sealed and sterilised.
EFFECT: manufacturing of new canned food having higher digestibility as compared to similar culinary dish.
