FIELD: processes for producing of meat-and-vegetable canned foods.
SUBSTANCE: method involves preparing receipt components; cutting beef meat and garlic; frying in vegetable oil; cutting preliminarily prepared mushrooms and blanching; cutting fresh celery cabbage, green onion and greens and freezing; freezing preliminarily prepared fresh green pea grains; mixing above components, without oxygen access, with starch and edible salt; 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.
