FIELD: production of canned goods from meat and vegetables.
SUBSTANCE: beef and speck are chopped and blended with milk, table salt and black pepper to produce mince. Mince is formed and roasted in melt butter to produce beefsteaks. Prepared fresh white cabbage is shredded and frozen. Prepared carrot is blanched and cut. Abovementioned components are blended in oxygen-free atmosphere with canned corn to produce garnish. Wheat flour is sautéing in melt butter and blended with milk, bone broth, sugar, and table salt to produce souse. Beefsteaks, garnish, and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
