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, asparagus and herbs cutting and freezing, poultry meat cutting, wheat flour browning in melted butter, mixing of listed components with egg yolks, cream, table salt, citric acid, nutmeg, hot black pepper and bay leaves under oxygen-free conditions, packing of obtained mixture and bone broth at specified ratio of components, sealing and sterilisation.
EFFECT: invention allows manufacturing of canned food with increased digestibility.
