FIELD: production of canned foods.
SUBSTANCE: method involves cutting bulb onion and slightly frying in animal fat; cutting and blanching turnip; blanching and cutting carrot; cutting and freezing fresh cabbage, vegetable pepper and tomatoes; cutting pork, partridge meat and greens; mixing indicated components, while preventing oxygen access, with edible salt, CO2-extract of pyrolytic wood extract, black bitter pepper and laurel leaf; packaging resultant mixture in conjunction with bone bouillon; pressurizing and sterilizing.
EFFECT: wider range of novel canned foods having increased digestibility as compared to similar culinary dish.
