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, herbs cutting and freezing, fresh green peas freezing, poultry flesh cutting, wheat flour browning in melted butter, mixing the 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: enhanced preserve digestibility.
