FIELD: production of canned foods.
SUBSTANCE: method involves preparing canned food by cutting white roots, carrot and bulb onion and thermally treating in fat; cutting and blanching potatoes; blanching and cutting beet; shredding and freezing fresh cabbage; thermally treating wheat flour; cutting greens; mixing said components without oxygen access with beef farce, tomato paste, edible salt, citric acid, black bitter pepper, red pepper, laurel leaf, and bone soup; packing, pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of base product.
