| 摘要 |
FIELD: food products, canned food production. ^ SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Manufacturing involves preparation of recipe components, cutting and frying meat in vegetable oil, cutting and sautéing onion in vegetable oil, cutting and freezing runner beans and parsley, cutting and blanching tomatoes. The above components are mixed without oxygen access with soya-sauce, table salt and black pepper. The obtained mix and bone broth are packed, hermetically sealed and sterilised. The method allows manufacturing of new canned food having higher digestibility as compared to similar culinary dish. ^ EFFECT: production of canned food with increased digestibility. |
