FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Canned food is cooked by white roots and raw onions cutting, blanching and straining, runner beans and herbs cutting and freezing, poultry meat cutting, wheat flour browning in melted butter, mixing of listed components with dry white wine, table salt, citric acid, hot black pepper and laurel leaves under oxygen-free conditions, packing of obtained mixture and bone broth, sealing and sterilisation.
EFFECT: expansion of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.
