FIELD: food industry.
SUBSTANCE: invention relates to the technology of manufacturing canned concentrates of first-course dishes. The preserved product is prepared by boiling, peeling and cutting chicken eggs, cutting and browning in the margarine onions, cutting and blanching potatoes and parsley roots, cutting and freezing green onion and greens, freezing and chopping sorrel and spinage, cutting goose meat, browning wheat flour, mixing the listed components under oxygen free conditions with sour cream, table salt, black hot pepper and bay leaf, packing the obtained mixture and bone broth, sealing and sterilising.
EFFECT: this allows manufacturing of new canned food having higher digestibility as compared to similar culinary dish.
