FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food. Recipe components should be prepared. Beef and lard should be chopped and mixed with milk, common salt and hot black pepper to obtain the stuffing. The latter should be formed and fried in melted butter to obtain beefsteaks. The prepared new white cabbage should be chopped and frozen. Potatoes should be cut and blanched. Carrots should be blanched and cut. The prepared onions should be chopped and fried in melted butter. Then the above-mentioned components should be mixed at oxygen-free technique with canned sweet corn to obtain the garnish. The prepared wheat flour should be fried in melted butter and mixed with milk, bone broth, sugar and common salt to obtain the sauce. Beefsteaks, the garnish and the sauce should be packed, sealed and sterilized to obtain the target product. The innovation enables to manufacture canned food being of increased digestibility against analogous culinary dishes.
EFFECT: higher efficiency.
