FIELD: food industry.
SUBSTANCE: method is performed as follows: chicken eggs are boiled, peeled and cut, carrots and parsley roots are cut and browned in melted fat, potatoes are cut and blanched, beetroots are blanched and cut, green onion and greens are cut and frozen, sorrel and spinage are frozen and chopped. Duck is cut, beans are boiled till double increase in weight, wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with sour cream, acetic acid, sugar, culinary salt, hot black pepper and bay leaf under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: method allows manufacturing of canned food with increased digestibility.
