FIELD: production of canned meat-and-vegetable snack foods.
SUBSTANCE: method involves preparing receipt components; shredding and freezing fresh cabbage; cutting rabbit meat and bulb onion; cutting above components, while preventing access of oxygen, in conjunction with greens and mixing, without oxygen access, with bitter black pepper and edible salt for producing of farce; slightly frying wheat flour; mixing with tomato pulp, edible salt, bitter black pepper and bone bouillon; boiling out resulting mixture until dry substance content is 14.5% for producing of sauce; cooking egg; removing shell and cutting eggs into halves; forming farce into balls with slots; placing farce in slots of egg halves with albumen part being oriented to the outside so as to obtain "nests"; packaging "nests" in conjunction with sauce at desired consumption of components; pressurizing and sterilizing.
EFFECT: increased efficiency in producing of novel canned foods having increased digestibility.
