FIELD: production of canned goods from meat and vegetables.
SUBSTANCE: mutton is cut, forced with garlic, and roasted. Prepared potato is cut and blanched. Carrot is 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. Wheat flour is sautéed, blended with milk, bone broth, table salt, black pepper, red chilly pepper, and bay leaf to produce souse. Mutton, garnish, and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
