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