FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food. It is necessary to prepare all the recipe components, rice should be boiled up to a 2-fold increase of its weight, the prepared meat should be chopped, onions should be chopped and fried in grease. Then the components mentioned should be mixed with common salt and hot black pepper to obtain the stuffing. The latter should be formed, breaded in wheat flour and fried in grease to obtain small meat balls. The prepared new white head cabbage should be chopped and frozen, wheat flour should be fried and mixed with sour cream, bone broth, tomato paste, common salt, hot black pepper and laurel leaf to obtain the sauce. Small meat balls, cabbage and sauce should be packed, sealed and sterilized to obtain the target product. The innovation enables to manufacture canned food being of higher digestibility against analogous culinary dishes.
EFFECT: higher efficiency.
