FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Method is implemented by cutting, blanching and straining of raw onions and white roots. French beans and herbs are cut and frozen. Pheasant flesh is sliced. Wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with white dry wine, culinary salt, citric acid, hot black pepper and bay leaves under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: invention allows manufacturing of canned food with increased digestibility.
