FIELD: canned food industry.
SUBSTANCE: method involves cutting and frying beef in melted fat; cutting and slightly frying beef in melted fat together with added caraway, bulb onion and paprika; shredding and freezing fresh cabbage; rubbing garlic; cooking rice to doubled increase in weight; mixing said components, without oxygen access, with sour cream, acetic acid and edible salt; packing resultant mixture and bone soup; pressurizing and sterilizing.
EFFECT: increased digestibility of obtained canned food as compared to similar culinary dish.
