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