FIELD: production of canned food.
SUBSTANCE: method involves providing cutting and thermal processing of fat, carrot and bulb onion; cutting and blanching potatoes; cutting and stewing beet in bone soup and adding butter, tomato paste and acetic acid; shredding and freezing fresh cabbage; thermally processing wheat flour; rubbing garlic; cutting meat and greens; mixing said components while heating without oxygen access with salt, black bitter pepper, red pepper and laurel leaf; packaging, pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of canned product.
