FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes formula component preparation, namely beef cutting, beating, soaking in eggs, breading in wheat bread crumbs and roasting in melt fat to produce rump steaks; potato cutting and blanching, carrot blanching and cutting; fresh white cabbage shredding and freezing; wheat flout sautéing in melt butter. Potato, carrot, cabbage, and canned green pea are blended in oxygen-free atmosphere to produce garnish. Wheat flour, milk, bone broth, sugar, table salt, black pepper, red hot pepper, and bay leaf are blended to produce souse. Rump steaks, garnish and souse are pre-packed in specific component ratio, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
