FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes formula component preparation, namely beef cutting, forcing with speck, and roasting; potato cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; wheat flour sautéing in melt fat. Potato, carrot, cabbage and canned corn are blended in oxygen-free atmosphere to produce garnish. Wheat flour, milk, bone broth, table salt, black pepper, and red hot pepper are blended to produce souse. Beef, garnish, and souse are pre-packed in specific component ratio, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
