FIELD: production of canned food.
SUBSTANCE: method involves providing cutting and thermal processing of carrot and bulb onion in fat; cutting and blanching potato; shredding and freezing fresh cabbage; cutting greens; mixing said components without oxygen access with beef farce, edible salt, black bitter pepper, red pepper, laurel leaf, and bone soup; packaging, pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of canned product.
