FIELD: production of canned goods from meat and vegetables.
SUBSTANCE: prepared meat is cut and roasted. Prepared potato and carrot are cut and blanched. Fresh white cabbage is shredded and frozen (preferably slowly). Wheat flout is roasted. Potato, carrot, cabbage, and canned green pea are blended in oxygen-free atmosphere to produce garnish. Flour is blended with milk, bone broth, sugar, table salt, black pepper, red chilly pepper, and bay leaf to produce souse. Meat, garnish, and souse in specific component ratio are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
