FIELD: food industry.
SUBSTANCE: canned food is cooked by white roots and raw onions cutting, blanching and straining, runner beans and herbs cutting and freezing, pheasant flesh 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, sealing and sterilisation.
EFFECT: expansion of technical facilities and dishes arsenal used in production of new preserved food with higher digestibility.
