FIELD: production of canned concentrates of first course dinner dishes.
SUBSTANCE: method involves cutting onion, carrot and white roots and mixing in butter; cutting potatoes and blanching in meat-and-bone soup to semi-finished state; cutting beetroot and blanching in meat-and-bone soup to ready state; cutting beef, sweet pepper and greens; shredding and freezing newly harvested cabbage; cooking beans to ready state in meat-and-bone soup; mixing above components, without oxygen access, with tomato paste, sweet pepper pulp, sugar, salt, acetic acid, citric acid, black bitter pepper, and laurel leaves; packing resultant mixture; providing pressurization and sterilization procedures.
EFFECT: increased digestibility of desired product.
