FIELD: producing of canned goods.
SUBSTANCE: canned goods are prepared by chopping of beef, beef liver and beef hard; cooking of buckwheat grain up to volume duplication; onion cutting followed by roasting in culinary fat. Abovementioned components are blended with chicken eggs, table salt and black pepper to produce meat mince. Mince is formed in rissoles. Carrot is cut, fresh white cabbage is shredded and frozen, Wheat flour is roasted and blended with sour cream, milk butter, table salt, black pepper and bone broth to produce sauce. Rissoles, vegetables and sauce are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value in contrast to similar culinary dish.
