FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing canned food due to partial cutting the beet and mixing it with drinking water followed by fermenting and screening to obtain kvass followed by its boiling, blanching and cutting the rest part of beet, chopping and freezing new white cabbage, cutting and blanching potatoes, cutting and frying in melted butter carrots, parsley root and onions, cutting beef, frying wheat flour. The above-mentioned components should be mixed at oxygen-free technique with tomato paste, common salt, Jamaica pepper and laurel leaf. The mixture obtained and bone broth should be packed, sealed and sterilized. The innovation enables to obtain canned food being of increased digestibility against analogous culinary dishes.
EFFECT: higher efficiency of manufacturing.
