FIELD: production of canned meat-and-vegetable foods.
SUBSTANCE: method involves cutting beef and frying in butter; cutting potato and frying in butter to semi-ready state; cutting bulb onion, carrot and white roots and mixing in butter; shredding and freezing newly harvested cabbage; cutting sweet pepper and greens; cutting squash and blanching in meat-and-bone soup to semi-ready state; mixing above components, without oxygen access, with tomato paste, green peas, edible salt, black bitter pepper, and laurel leaves; packing resulting mixture; providing pressurization and sterilization procedures.
EFFECT: increased digestibility of desired product.
