FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Canned food is cooked by carrots, white roots and raw onions cutting, browning in melted butter and straining, asparagus and herbs cutting and freezing, quail flesh cutting, wheat flour browning in melted butter. The above-mentioned ingredients are mixed with tomato paste, sugar, culinary salt, hot black pepper and laurel leaf 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.
