FIELD: canned food industry.
SUBSTANCE: method involves cutting and slightly frying bulb onion in melted butter; cutting and freezing parsley green; cutting wheat bread; mixing above components with eggs, milk, wheat hardtack, semolina and edible salt; forming resultant mixture for producing of dumplings; cutting and blanching champignons and cauliflower; freezing fresh pea grains; cutting beef meat; slightly frying wheat flour in melted butter; mixing, without oxygen access, champignons, cauliflower, green peas, beef meat, wheat flour, edible salt and black bitter pepper; packaging dumplings, resultant mixture and bone soup; pressurizing and sterilizing.
EFFECT: increased digestibility of canned food.
