FIELD: production of canned concentrated first course dishes.
SUBSTANCE: method involves preparing receipt components: providing cutting and thermal processing of carrot, bulb onion and white roots in pork fat; blanching and cutting beet; mixing components and heating to temperature of 80-85 C together with tomato paste, sugar, salt, acetic acid and black bitter pepper for producing of dressing; shredding fresh cabbage; cutting and blanching potatoes; packaging resultant components together with laurel leaf and beef, with laurel leaf being fed immediately before packaging. Fresh cabbage is subjected to freezing immediately before packaging. Beef is fed for package in raw state. Packaging is performed at predetermined consumption of components.
EFFECT: increased digestibility of base product.
