FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting, blanching and mincing of cucumbers and tomatoes, freezing and mincing of lettuce, blanching and mincing of horseradish, cutting and mincing of poultry. The mentioned components are mixed with bone broth, sugar, table salt, citric acid and carbon dioxide extracts of the black bitter pepper and the bay leaf. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
