METHOD FOR PRODUCING OF CANNED FOOD "TURKEY STEWED IN WINE SAUCE" Russian patent published in 2007 - IPC A23L3/00 A23L1/315 

FIELD: canned food industry.

SUBSTANCE: method involves cutting and frying turkey meat in melted butter; cooking; separating from bouillon and cutting dried mushrooms; shredding and freezing fresh cabbage and bulb onion; cutting parsley greens; mixing, without oxygen access, cabbage, bulb onion, mushrooms and parsley greens for producing of garnish; mixing wheat flour, sour cream, dry white wine, mushroom bouillon, tomato paste, edible salt, citric acid, and black bitter pepper for producing of sauce; packing turkey meat, garnish, and sauce; pressurizing and sterilizing.

EFFECT: wider range of canned food having increased digestibility as compared to similar culinary dish.