FIELD: food industry.
SUBSTANCE: the innovation deals with the technology for manufacturing meat-vegetable canned food. The suggested canned food should be prepared due to cutting and freezing new white head cabbage, cutting, frying in grease and partial grating carrots, white culinary roots and onion, cutting rabbit meat and the greens followed by frying wheat flour in melted butter. Then one should mix at oxygen-free access the cabbage, the greens and ungrated parts of carrots, white culinary roots and onions to obtain the garnish. Then it is necessary to mix grated parts of carrots, white culinary roots and onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, common salt, hot black pepper and laurel leaf to obtain the sauce. After that, one should fulfill packing procedures to pack rabbit meat, garnish and sauce followed by sealing and sterilization. This enables to obtain new canned food being of higher digestibility.
EFFECT: higher efficiency.
