FIELD: production of canned concentrates of first-course dinner dishes.
SUBSTANCE: method involves cutting carrot, white roots and bulb onion and mixing cut components in fat; shredding and freezing newly harvested cabbage; cutting potato, greens and meat; mixing while heating, without access of oxygen, potato, carrot, bulb onion, fat, cabbage, green pea, white roots, greens, tomato paste, wheat flour, black bitter pepper, laurel leaves, salt, and bone soup; packaging resultant mixture in conjunction with meat; providing pressurizing and sterilizing procedures.
EFFECT: improved digestion of base product.
