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