FIELD: food industry.
SUBSTANCE: tinned food is produced by cutting and blanching onions, cutting and chopping carrots. Parsley is cut and frozen, mutton is cut. The above-mentioned ingredients are mixed with culinary salt, hot black pepper and laurel leaf under oxygen-free conditions. This mixture is packed as well as bone broth with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
