FIELD: food industry.
SUBSTANCE: canned food is cooked by potatoes, raw onions, sweet pepper and tomatoes cutting, blanching and mincing, dried apricots blanching and mincing, french beans and parsley leaves freezing and mincing, mutton cutting and mincing. The above mentioned components are mixed with bone broth, table salt and CO2 extracts of specified micromitset biomass and black pepper. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: production of canned food with increased assimilability compared to similar culinary dish.
41 cl
