FIELD: processes for producing of canned food concentrates for preparing of first-course dinner dishes.
SUBSTANCE: method involves preparing receipt components; cutting beef meat, pork, mutton, fat, uncooked smoked sausage, bulb onion and garlic; cutting and blanching preliminarily prepared potato and celery root; blanching and cutting carrot; blanching preliminarily prepared pea grains until their mass is increased by 150%; shredding and freezing savoy cabbage; cutting and freezing preliminarily prepares tomatoes; rubbing hard cheese; mixing above components, without oxygen access, with edible salt, black bitter pepper and laurel leaf; packaging resultant mixture and bone soup; pressurizing and sterilizing for obtaining of base product.
EFFECT: improved digestion of resultant canned food as compared to similar culinary dish.
