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