FIELD: production of canned concentrates of first-course dishes.
SUBSTANCE: method involves cutting pork and frying in melted fat; cutting bulb onion and slightly frying in melted fat; cutting and freezing fresh celery cabbage; whipping eggs; mixing said components, without oxygen access, with soya sauce, edible salt, sodium glutamate, and black bitter pepper; packing resultant mixture and bone soup at predetermined component ratio; pressurizing and sterilizing.
EFFECT: wider range of novel canned foods having increased digestibility.
