FIELD: food products.
SUBSTANCE: invention relates to the technology of manufacturing canned concentrates of first-course dishes. The canned food is cooked by mutton, mutton fat oil and radish cutting and frying, onions cutting and browning in the melted fat, garlic blanching and mincing, green onion cutting and freezing, mixing of the listed components with tomato paste, table salt and hot black pepper under oxygen-free conditions, mixing of wheat flour, chicken eggs, drinking water and table salt to obtain dough, its proving, handling, rolling, cutting to obtain noodles, packing of noodles, obtained mixture and bone broth, sealing and sterilisation.
EFFECT: improved digestibility as compared to similar cooked foods.
