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