FIELD: production of canned foods.
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; cutting beef meat and chicken meat; mixing said components without oxygen access with edible salt, CO2-extract of garlic, black bitter pepper, laurel leaf and bone soup; packing, pressurizing and sterilizing resultant mixture.
EFFECT: provision for producing of canned food with increased digestibility as compared to analog product.
