FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to mixing wheat flour, drinking water and common salt to obtain dough followed by its rolling, cutting and blanching to obtain noodle; cutting, reducing meat upon a chopper and frying it in melted butter; cutting and frying in melted butter onions, garlic, carrots and radish; cutting and blanching potatoes; chopping and freezing fresh white head cabbage; cutting the greens and mixing at oxygen-free technique the beef, the above-mentioned vegetables, hen eggs, tomato paste, common salt and hot black pepper, packing the noodle, the mixture obtained and bone broth followed by sealing and sterilization. The innovation enables to obtain new canned food being of high digestibility against analogous culinary dishes.
EFFECT: higher efficiency of manufacturing.
