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