FIELD: food industry, canned food industry.
SUBSTANCE: the suggested innovation deals with the technology for manufacturing meat-vegetable canned food due to cutting mutton and mutton raw fat and mixing them with common salt and hot black pepper to obtain the stuffing followed by its forming, soaking in liaison, breading in wheat dry bread and frying in grease to obtain schnitzels, chopping and freezing new white head cabbage and mixing it at oxygen-free technique with common salt to obtain the garnish followed by packing schnitzels, garnish and grease at the preset ratio of components with subsequent sealing and sterilization. The innovation enables to obtain new canned food being of increased digestibility.
EFFECT: higher efficiency.
