FIELD: production of canned foods for armed forces employee.
SUBSTANCE: method involves preparing canned food by cutting carrot and bulb onion and thermally treating in butter; cutting and blanching potatoes; shredding and freezing fresh cabbage; cooking fine barley in bone soup until its mass is increased by 150%; cutting meat and greens; mixing said components without oxygen access with edible salt, black bitter pepper and laurel leaf; packing, pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of base product.
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