FIELD: food production process.
SUBSTANCE: canned food is cooked by carrots, white roots and raw onions cutting, browning in melted butter and straining, asparagus and greens freezing, pheasant flesh cutting, wheat flour browning in melted butter, mixing of listed components with tomato paste, sugar, salt, hot black pepper and bay leaves under oxygen-free conditions, packing of obtained mixture and bone broth in specified ratio of components, sealing and sterilisation.
EFFECT: enhanced digestibility.
