FIELD: food production process.
SUBSTANCE: canned food is cooked by white roots and raw onions cutting, blanching and straining, sugar beans and herbs cutting and freezing, poultry meat cutting, wheat flour browning in melted butter, mixing of listed components with white dry wine, table salt, citric acid, 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 digestibility.
