FIELD: production of canned foods.
SUBSTANCE: method involves cutting and thermally processing carrot and bulb onion in butter; cutting and blanching potatoes; blanching and cutting beet; shredding and freezing fresh cabbage; cutting and thermally processing wheat flour; cutting meat and greens; mixing said components without oxygen access with edible salt, black bitter pepper, red pepper, laurel leaf, CO2-extract of pyrolysis wood and bone soup; packaging, pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of canned product.
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