FIELD: food industry.
SUBSTANCE: tinned food is produced by cutting, roasting in melted butter and blending of mutton; cutting, blanching and blending onions and cherry plums; blanching and mincing garlic, freezing and blending of coriander, parsley and dill leaves. 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..
