FIELD: canned food industry.
SUBSTANCE: method involves preparing canned food by cutting bulb onion and garlic and slightly frying in vegetable oil; cutting gammon and rye bread and frying in vegetable oil; cutting and freezing fresh cabbage; mixing mentioned components, without oxygen access, with tomato pulp, edible salt and black bitter pepper; packaging resultant mixture and bone bouillon; pressurizing and sterilizing.
EFFECT: increased digestibility of novel canned food as compared to similar culinary dish.
