FIELD: food industry.
SUBSTANCE: preserved food is cooked by carrots, parsley roots and raw onions cutting, browning in melted butter and straining. Green beans and herbs are cut and frozen; wheat flour is browned in melted butter. Listed ingredients are mixed with tomato paste, sugar, table salt, hot black pepper and laurel leaves under oxygen-free conditions. Tongue is cut; tongue, obtained mixture and bone broth are packed. After that sealing and sterilisation are carried out.
EFFECT: this allows manufacturing of new canned food having higher digestibility as compared to similar culinary dish.
