FIELD: production of canned concentrated first course dishes.
SUBSTANCE: method involves preparing receipt components: providing cutting and thermal processing of bulb onion, carrot, turnip and white roots in butter; cutting potatoes, beef, leek and greens; shredding fresh cabbage; mixing with green pea, bouillon, tomato paste, black bitter pepper, edible salt and laurel leaf. Meat and bone soup is used as bouillon. Cut potatoes are blanched in meat and bone soup to semi-ready state. Shredded fresh cabbage is frozen. Mixing process is performed without oxygen access. Packaging is performed at predetermined ratio of consumed components.
EFFECT: increased digestibility of base products.
