FIELD: production of canned foods.
SUBSTANCE: method involves cutting and thermally processing carrot and bulb onion in vegetable oil; cutting and blanching potatoes; shredding and freezing fresh cabbage; thermally processing wheat flour; cutting fish fillet; mixing said components without oxygen access with tomato paste, edible salt, black bitter pepper, laurel leaf and bone soup; packaging, pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of base products.
